Chocolate Crinkles

My current marathon training allows me to chomp down cookies like there is no tomorrow. Carbs is what my body needs, right? Well, not only, of course. In fact, I went to a seminar about nutrition and pacing for runners the other day. They quoted a few successful long-distance runners and triathletes saying, that a diet (too) low in fats and proteins has a negative impact on their performance. So bring on the butter and eggs too :-)
Because I can/have to eat a lot more with this training,  I am very conscious about what I put into my body. As a result, I only eat homemade foods. The good thing is, I never get tired of baking cookies. I love doing that first thing in the morning, or last thing at night. These chocolate crinkles have been on my list for a very long time. I love their rustic look. They look a bit like German breads, perhaps that's why I feel so attracted by them. The ingredients list is simple and straightforward: chocolate, butter, eggs and flour with a hint of cinnamon guarantee a simple and delicious cookie.
Tomorrow morning I run my first Half Marathon of the season. The finishing time will be a good barometer of how well I did with the training for the full marathon. I am feeling good and confident. For the first time ever, I have a pacing strategy, that the running coach on that seminar suggested: Get the average pace of your goal time. Run the first third a little slower. Run the second third at average pace. Run the last third as fast as you can/want. He promised PBs with this tactic. We'll see. Wish me luck!!

(Print Recipe)

4oz semi-sweet chocolate, chopped
2 tablespoons butter, unsalted

1/4 cup palm sugar
1 egg

3/4 cup whole wheat flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup powdered sugar

Yields ca. 20
Melt the chocolate and butter together in a double boiler. Remove from heat once melted.
Beat sugar and egg until fluffy.  Stir in the chocolate mixture. Set aside.

In a medium bowl, sift together the flour, salt, cinnamon and baking powder. Add the flour mix to the chocolate mix. Cover and refrigerate for at least 1 hour, so that the batter is firm enough to shape into balls. 
Preheat oven to 165C/325F. Line baking sheet with parchment paper. Fill a shallow bowl with powdered sugar. Form balls size of a walnut. Then roll the dough balls in the powdered sugar until they are completely coated.
Place the balls on the baking sheet about 1 and 1/2 inches apart. Bake for about 10 minutes, or  until the edges are firm but the centers are still soft. Cool on wire rack.