Today has been absolute perfection, weather-wise: lots of sunshine, hot but not too hot temperatures, and a nice breeze. Days like this make up for the snow and cold we have a good chunk of the year.
It would have been a great running day, but it’s an equally great cycling day. I rode my bike to work again today and learned that dress pants and a bicycle are not the best combination. My pants kept snagging in the chain! I only suffered one really miniscule tear, so not terrible in the long run, but I need to figure out a method so that doesn’t happen again!
Since Anthem is done for the year, I have my Wednesday nights free for awhile which is a nice change of pace. I miss Anthem already, but I appreciate the extra time in the week. I took advantage of it tonight and made some cookies using an idea I’ve been toying with for ages, but just haven’t gotten around to making.
double dark chocolate cherry cookies.
- 2 1/4 cups flour
- 1/2 cup cane sugar
- 3/4 cup brown sugar, packed
- 1 tsp baking soda
- 2 tsp dark chocolate cocoa powder
- 1 tsp espresso powder
- 2 tbsp chia seeds [optional]
- 1 cup butter or 3/4 cup canola oil
- 2 eggs
- 1 tsp vanilla extract
- 1 bag dark chocolate morsels
- 3/4 cup dried cherries
- 1/4 cup water, as necessary
Preheat the oven to 375 degrees.
Lightly mix all of the dry ingredients, except for the chocolate chips and cherries.
Add in the wet ingredients until well mixed with the dry, then add the chocolate chips and cherries. I didn’t have enough butter on had, so I subbed the canola oil instead. Add the water to the mix as necessary; I needed a little extra moisture.
Bake for 12-15 minutes and enjoy!
They are really great fresh out of the oven when the chocolate is still warm and gooey! Espresso powder really brings out the chocolate flavor, it’s a great addition! If you can’t find it at your local grocery store, places like Williams-Sonoma will carry it. I bought mine from The Spice House.