The physical eclipse doesn’t really excite me much, but then again I am in Ohio. We are expecting something like 70% totality which is of course not totality. But it’s okay, I’m glad for a good word like totality to have a boost in the vernacular. God knows I deal in totality. Or at least I usually do. I'm having some bouts of indecision whiplash which is most unlike me. Of course, the last thing we really need more of right now is totality, but that’s a fight waiting to happen I guess.
What does intrigue me incredibly is the astrological nature of this eclipse. But I am in a huge rush and need to just get this cookie recipe posted and hopefully talk about all this later. I’m very sorry that this is a repost of an old recipe. I am going to refer to it on Instagram today and wanted it in a convenient spot.
|After a long and busy summer, my boat totes were looking like shit. So Friday was their laundry day. Barbie|
enjoyed supervising their drying and refused to move. So now they're freshly laundered with some freshly washed dog hair attached.
To make a long thought short, I’d love a discussion on all of this. Whether you give a damn about astrology or not, we can all enjoy an excuse for changes we’d like to make—big, small, or gigantic. I should know better but—you know President Donald Trump’s rising sign is Leo and this is a double Leo eclipse. So it’s actually an opportunity for him to change his relationship with the world and how the world perceives him. Which is interesting given that, in my opinion, one of his most sinister and unwise cohorts is recently out. Perhaps I am woefully optimistic, but I wonder if he could seize the chance and make a U-turn. What do you think? Remember, I accept moderated anonymous comments. So anything goes…just as long as it’s not vicious.
|A prime example of my eclipse-related indecision vertigo: I made these with one very strong intention, shipped them, then had made a 180 emotional reversal of course by the time they arrived 30 hours later.|
Dark and White Chocolate Chunk Cookies
2 1/2 cups AP flour
1 1/4cups (2.5 sticks) butter, melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 Tablespoons diastatic malt powder
1 Tablespoon vegetable oil
1 Tablespoon bourbon whiskey
2 teaspoons vanilla extract
1 1/4 teaspoon salt-plus another tablespoon or so for topping
1/2 teaspoon baking soda
2 large eggs
8 oz dark chocolate
4 oz white chocolate
1. Add flour, vegetable oil, and diastatic malt powder to melted butter. Lightly mix until combined, being mindful to keep mixing to a minimum. Let sit about 20 minutes.
2. Chop chocolates into large chunks. Put chopped chocolate into freezer.
3. Mix sugars, eggs, whiskey, salt, and vanilla into the flour and butter mixture. Once just combined, add chocolate and delicately mix in. Some of the chunks will break, but keep mixing to a minimum both to minimize chocolate breakage and to maintain the soft texture of the cookies.
4. Line sheet tray with parchment. Using a 2" ice cream scoop, scoop cookie dough onto sheet trays. Because they will freeze on this sheet, the dough balls can be crowded on. Avoid temptation to pat or handle dough balls in any way, unless uneven shards break out of the circular perimeter, those may be patted back in to maintain the shape.
5. Sprinkle each dough ball with about 3/4 pinch kosher salt.
6. Freeze uncovered 4-12 hours.
7. Preheat oven to 400F.
8. Quickly place dough balls onto ungreased nonstick sheet tray. The cookies will be about 2x the size of the dough so allow for expansion. I only bake one sheet at a time as to keep oven humidity down. Quickly get cookies into oven and bake 9 minutes. Put remaining dough back into freezer. Start watching closely through closed oven door at about 7 minutes. You will see the bottom and perimeter browning but middle should still look uncooked (though the middle will temp about 160). In my oven, they are perfect after nine minutes exactly.
9. Remove and repeat. Allow to cool on baking sheet. If you try to remove them from baking sheet while still hot, they will likely break. Interestingly, they taste very best about 24 hours after baking. Though they are very good an hour or two after bake.
The Christmas adaptation is here