Recovery Food: Salted Chocolate Chip Cookies

April 5, 2011

I know that the current trend is toward low-sodium diets, but I tend to have pretty low sodium to start with, and as it warms up and I spend even more time in the sun I really have to work hard to maintain my salt intake. Folks who spend a lot of time sweating need a lot more sodium (and a lot more fluid!) than sedentary individuals, and there are lots of ways to get it. If you eat a great deal of processed food, you'll have no trouble reaching your quota, but everyone knows a fast-food diet isn't that healthy. The old standbys are sports drinks; but honestly, those can get a little old after awhile and some of them have waaaaaaaaay to much sugar. So the other day I made these amazing Salted Chocolate Chip cookies--perfect for a snack on the road or a recovery food with plenty of salt, fat and carbs. Thanks to Gabi at Broke Ass Gourmet for the recipe.

Ingredients

• 1 tbsp pure vanilla extract
• 1 large egg
• 1 3/4 cups all-purpose flour
• 1/2 tsp salt
• 3/4 tsp baking soda
• 1 cup semi-sweet chocolate chips (1 6-oz. package)
• 3 tsp coarse sea salt or Kosher salt
• 1 stick unsalted butter, at room temperature
• 1 1/4 cup firmly packed brown sugar

Directions

1. Preheat oven to 350 degrees F. Lightly grease a baking sheet and set aside.
2. Beat together (using a whisk, electric mixer or stand-up mixer) the butter, brown sugar, vanilla and egg until fluffy.
3. Mix together the flour, salt and baking soda in a separate bowl.
4. Stir the flour mixture into the butter mixture, taking care not to over-mix. Gently fold in the chocolate chips.
5. Working in batches, drop the dough by rounded tablespoons onto the prepared baking sheet, making sure there are at least 2 inches between each dough ball.
6. Bake for approx 8 minutes, until the cookies have begun to brown on the bottom but are still soft on top. Put a small pinch of the coarse salt on top of each cookie and press down gently, to embed it slightly. Bake for another 4-6 minutes, or until cookies are golden-brown.
7. Let cool for at least 5 minutes before serving.

Makes about 30 cookies.

Enjoy, in healthy moderation. Ha-Ha!

For more tips on sports and nutrition, check out Registered Dietician Nancy Clark's great book, The Cyclist's Food Guide: Fueling for the Distance.

--

TOURING GEAR & TIPS guest post by Sarah Raz.