Thank goodness I got an early start on these browned butter chocolate chunk cookies, served as dessert on Saturday night. Why is that?
Because once you've made the cookie dough, the portions are scooped out but then tucked away, tightly wrapped, for up to 48 hours in the fridge. When you are ready for them, it's a typical bake in the oven and out comes a pretty ho-hum result.
But an unremarkable cookie can be salvaged, if one also has made a batch of butterscotch ice cream to accompany it.
"Chocolate Chip Cookies," by Claire Saffitz. From Dessert Person. New York: Clarkson Potter / Publishers (2020), p. 133-135. Recipe can be found on the Of Feast and Field blog [Published 06 June 2021]
"Butterscotch Ice Cream," from Deb Perelman of SmittenKitchen.com. [Published 14 March 2008]
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