A couple of fun facts came to light in the interview with Heather and Corey Stelljes for the Danger Gnome Podcast Birkie Special. For instance, if you’d like to know about Corey’s bike set-up for his back to back wins at the Fat Bike Birkie or listen to what Heather thought about a full season of racing on her, “Purple People Eater” Otso Voytek you should cue up the show and take a listen. If you want to fuel your high-performance athletic engine like a Birkie Champ then pre-heat the oven to 410 F and mix up a batch of the Stelljes’ secret weapon. Double Dark Chocolate Fat Bike Birkie Championship Cookies! Heather & Corey were kind enough to share the recipe!
- 1 cup Cold Butter, cut into small cubes
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs
- ½ cup Dark Baking Cocoa
- 1 cup Cake Flour
- 1½ cup All-Purpose Flour
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- 1⅓ cup dark chocolate chips
Preheat oven to 410 degrees.
In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in peanut butter chips (or can substitute chocolate chips).
Chill dough for 10 minutes.
Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of the dough to smooth out. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra-large cookies. They’re the size of a lady’s hand if that lady is (Heather Stelljes)
Bake for 8-11 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.