Fudge Brownie Cookies

Friday- 17.4 mile bike (1:13), 30 min yoga   
Saturday-I'll probably hit the pool or something today. Stay tuned.

I haven't been cycling much and boy does it show.  I have only ridden my bike 3 times in the last month.  Yikes!  Why is it I can train for an Ironman and cycle a million miles in a week but I start a half marathon training plan and suddenly I can't find the time to ride?  Or swim for that matter.
It's about priorities, I guess.
Right now I am focused on a half marathon and that's where my priorities need to be.  Should be.  
It doesn't mean I don't miss the heck outta tri training though.
It's good to mix it up a bit and focus on a specific sport, even if it does make me a bit stir crazy.

Enough about me going crazy over sport specific training.  That's lame.  Lets talk about something I really go crazy for.
Cake, ice cream, cupcakes, sugar, chocolate......Cookies!
The other day I was looking for a quick sweet treat to get me over the 3 o'clock hump have for the kiddies when they walked in the door and I found these.

Soft, moist and fudgey these quick cookies will get you over that afternoon hump with flying colors.
If you tell anyone they start with a cake mix you'll be in big trouble mister! 
When someone bites into these delicious brownie cookies and proclaims you're a baking genius; just smile and say "what, these ol' things?  I just threw them together".
Not a word about the cake mix and the 5 minute prep time.  You hear me?
Now go forth and amaze the world family!
Fudge Brownie Cookies
Adapted from The Cake Mix bible

• 1 box Devils Food cake mix
• 2 eggs
• 1/2 cup canola oil
• 1 tsp vanilla
• 2 tsp espresso powder
• 1 cup semisweet chocolate chips
• 1/2 cup walnuts

Preheat oven to 35o degrees.  Grease baking sheets or use parchment paper(my preferred choice).
Combine cake mix, eggs, oil, vanilla, and espresso in a large bowl.  Beat until well blended.  Stir in chocolate chips and walnuts.  Batter will be stiff.
Using a cookie scoop or spoon drop on to greased baking sheets.
Bake for 9-11 min.  Do not overbake.  It's ok if they look slightly moist in the center.
Cool for 2 minutes on baking sheets, remove to cooling racks to cool completely.
ENJOY!