Before I forget:
Portugal’s election on Sunday likely won’t produce a clear winner, but the far right could play a decisive role in coalition talks even as the country prepares to celebrate the 50-year death anniversary of its fascist dictatorship.
The visa program that resettles Afghans who worked with the US government may end this year, stranding tens of thousands of people and leaving them at risk of Taliban retribution.
More Americans, including minorities and people considered left of center, are getting ready to survive political upheaval and natural catastrophes, a pursuit once largely associated with far-right movements such as white nationalists.
Boeing is tying annual employee bonuses to safety after the Alaska Airlines mid-flight door-panel blowout. It also is providing the names of 737 MAX door-team members to safety regulators after being criticized for failing to do so.
Minuscule pieces of plastic lodged in the fatty deposits that line human arteries may be linked to higher risks for heart disease, stroke and death.
I always thought that voter apathy was a particularly American problem. It turns out that it’s an Iranian problem too: 41% of eligible voters participated in its parliamentary elections, the lowest turnout since the 1979 revolution.
Weekend Briefing readers who have been with us since last year will recognize this chocolate-chip cookie recipe. I’m posting it again after hundreds of you asked for it. I hope new readers will enjoy the results as well.
Ingredients:
1 cup (190g) dark brown sugar
1 cup (200g) white granulated sugar
2 eggs
2 sticks (226g) salted butter. Weigh your butter if you’re using big blocks rather than North American sticks.
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon coarse salt
3 cups (360g) unbleached all-purpose flour
2 cups (350g) chocolate chips
Instructions:
Pour brown and white sugar into a large mixing bowl. Use a fork to smooth out any lumps.
Melt butter over low heat. Make sure it does not bubble. Add to sugar.
Give the butter a moment to cool so you don’t cook your eggs. Add one egg and beat it into the mix with a fork. Add the next egg and beat.
Add vanilla extract and almond extract. Stir into the mix with a wooden spoon.
Add baking soda and cornstarch. Stir until integrated.
Add salt, being sure to distribute it evenly across the mix. Go slightly overboard with your amount if you like.
Add chocolate chips and flour. Stir until integrated.
Preheat oven to 350 degrees Fahrenheit, or approximately 175-180 degrees Celsius.
Use whatever spoon you’d normally use at the dinner table to scoop the dough. Add each spoonful to a cookie sheet. Do not roll into a ball or do anything fancy. These should be rough.
Add cookie sheets to the preheated oven, using one rack only, placed at the center. Bake for 12 minutes. This should yield approximately 48-58 cookies. Note: If you’re using Celsius, keep an eye on the cookies. 180 might take a minute less, 175 might take a minute more. Use your eye to judge.
Remove cookies from oven and place trays away from heat. Remove cookies with a spatula and let them cool for half an hour on a rack or on a cutting board or similar surface. Store as you like. I often freeze them for serving later.
Bon appétit
