Emily had a yoga circle for her 40th birthday last week. It was such a gift to be there in that room, celebrating her and the love that wound its way around the studio.
One of the things the teacher (from Seattle Yoga Arts) said was, "Think of a strength of yours that you have in spades – something you've got extra of! Put that into the circle, and freely take from the circle what it is that you lack or want. I think of it as a 'give-a-penny-take-a-penny bucket.' "
This morning, my mom and her best friends had a vintage sale (beautiful and beautifully arranged treasures) and I wanted to bring something. What I have in spades is SPEED in the kitchen and a mind and heart that's always wondering, "What can I bring? What can I give?" So I made this dough last night (almost all cookies benefit from a long time in dough form), baked them this morning, and brought them warm on a cookie sheet. All of us have gifts to give. Mine often happen to be cookies.
We are leaving for our annual Ross Lake trip tomorrow. I am loaded up on novels, bags of pulled pork for the dinner I'm in charge of, and an almost desperate readiness to get out of town, away from e-mail, and away from laundry. As I do, I'm putting some gives and gets out into the world.
I want to give:
- My love and attention to whoever is in front of me
- Hospitality, warmth, and food to friends, family, and strangers
- Good questions and intent listening (instead of advice – I'm working on that)
- Beauty and fresh perspective
I want to receive:
Thank you for being here with me. xo
Salted Dark Chocolate Cookies with Ginger and Coconut
Many of you will recognize the base of these cookies as my mom's famous chocolate chip cookies. I make them so many different ways, and this is one of them. Plan ahead, as an hour or two in the fridge will give your cookies the right consistency and more depth of flavor.
1-3/4 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, melted and cooled
1 egg + 1 egg yolk
1 pkg. 60% cacao chocolate chips
1 cup unsweetened big flake coconut
1/4 cup coarsely chopped candied ginger
flaked salt for topping
1. In a medium bowl, combine flours, sugars, salt, and soda.
2. Add melted butter, egg and egg yolk, and stir until almost combined. Add chocolate chips, coconut, and ginger and stir until just combined. Cover with platsic wrap and refrigerate for 1-2 hours or overnight. If overnight, let it sit out for awhile so it's easier to scoop.
3. Preheat oven to 350 degrees F., and line 2 baking sheets with parchment paper. Form dough into balls, press a bit of flaked salt onto each one, and bake about 10 minutes until firmed up and slightly golden on top but still a little underdone. Let cool completely.
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