Processed with VSCOcam with f2 preset
While we’re on the subject of bacon and cheese, let us praise the two least salad-y things in the world that, when artfully arranged on a plate along with avocado and egg, can actually make anything into a “salad.”

Thank you, bacon and blue cheese, for Watermelon Cobb Salad.

Watermelon Cobb Salad

This is essentially an Original Cobb Salad with watermelon replacing the tomatoes because the truth is, I don’t know.

I ate a variation on this salad all summer. I am still eating a variation on this salad, with ever so slight changes in the ingredients that reflect the season as we go along. Obviously, Pumpkin Spice Cobb Salad is about to happen to this world.

serves 2-4

INGREDIENTS

3-4 handfuls of greens (e.g. shredded hearts of Romaine, shredded iceberg, baby kale, wild arugula, any mix…)
handful of Italian flat-leaf parsley
hard boiled eggs, chopped (sliced lengthwise into quarters then each in half is the best size)
1 avocado, diced
about 2 cups diced watermelon
about 1 cup roasted chicken breast, diced
about 1 cup cooked, crumbled bacon
blue cheese crumbles
original Cobb Salad Dressing (see below)
minced shallots and chives
fresh cracked black pepper

DIRECTIONS

Toss the greens with about 2-4 tablespoons of dressing. Place the greens in the bottom of a wide, shallow salad bowl of serving plate.

Arrange the parsley, eggs, avocado, watermelon, chicken, bacon, and blue cheese on top of the greens. Garnish with minced shallots, chopped chives, and fresh cracked black pepper.

Note no.1: You can arrange all the ingredients first and then drizzle everything with the dressing, but that’s a personal preference. I like to taste each of the ingredients naked.

Note no.2: There is no Note no.2. I just want to see if you’re still reading, which you are. Cool. Thanks!

Original Cobb Salad Dressing

This recipe has been re-printed countless times as “The Original” vinaigrette for Cobb Salad.

Shake together:
¼ cup water
¼ cup red wine vinegar
¼ teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
¾ teaspoon freshly ground black pepper
¾ teaspoon Worcestershire sauce
¼ teaspoon dry English mustard
1 small clove garlic
¼ cup olive oil
¾ cup salad oil

Well, I don’t ever leave well enough alone, so I made a slight modification to the above recipe, using all olive oil, partly for the “health” benefit of olive oil like the health benefit of bacon, but mostly because wtf is “salad oil?” In the end, shake the dressing up to your own picky taste.

RESOURCES:

~ parsley and chives from my garden!
~ other produce from Wednesday Santa Monica Farmers’ Market
~ eggs from Lily’s Eggs of Santa Barbara available at the Wednesday Santa Monica or Sunday Hollywood Farmers’ Markets
~ chicken from Puritan Poultry /Marconda’s Meats in Original Farmers Market at Third/Fairfax
~ cheese for a salad I’d usually get from the grocery store but this leftover Blue Cheese from Beverly Hills Cheese Store
~ any and all other groceries from my local Bristol Farms or Whole Foods Market

CLEARLY, I HAVE A COBB SALAD PROBLEM:

~ Original Cobb Salad {recipe}
~ “Corn on the Cobb” Salad {recipe}
~ Salmon Cobb Salad with Poached Wild King Salmon and Smoked Salmon as “bacon” {recipe}

bacon cheddar muffins recipe, huckleberry
While we’re on the subject of berries and buttermilk, I’d like to share a recipe for Bacon Cheddar Muffins, which of course has nothing to do with berries or buttermilk, or so you might think, but the recipe does in fact call for buttermilk and it berrily comes out of Huckleberry, the new cookbook from pastry chef Zoe Nathan of Huckleberry Café in Santa Monica, all of which — lunch at the Café, bacon in the form of Maple Bacon Biscuits, brunch AT THE CHEF’S HOUSE (!!!), and the new cookbook — I have gushed about before.

Stay tuned for a giveaway of a signed copy of the cookbook (Monday), but in the mean time, you should make these Bacon Cheddar Muffins —and send me one because I’ve already admitted how terrible I am at baking, though Chef sure does make it look easy in the book. These muffins are perfect for this weekend’s brunch or tailgate or Friday night in by yourself sitting on the couch in your underwear watching real-time instagram updates of stranger-“friends” out partying. No? Just me? See what I mean? Please bake and send me a muffin.

Zoe’s recipe introduction from the cookbook: “Please play with this recipe. Add and subtract to your heart’s content. Don’t eat meat? Add additional cheese and herbs for super-cheesy, herby muffins. No rye flour in the pantry? Substitute another flour, like whole wheat, buckwheat, or, if you must, more all-purpose flour. Black pepper is not my thing but Laurel is obsessed. She always adds a healthy dose to these. Ham instead of bacon? Do it. Goat cheese? Why not? Like I said, play!

Browning the tops of these before they overbake inside is the key to success. So you may want to bake one muffin pan at a time, right at the top of your oven. Feel free to ride your oven dial and go hotter or cooler to control the browning, but just remember that color is flavor, so you want these pretty dark.”

Bacon Cheddar Muffins {recipe}

makes 15 Muffins

INGREDIENTS

6 tbsp / 85 g unsalted butter, cubed, at room temperature
2 tbsp sugar
1½ tsp kosher salt
3 eggs
¾ cup / 100g all-purpose flour
¾ cup / 120g cornmeal
6 tbsp / 40g rye flour
1½ tbsp baking powder
½ cup + 1 tbsp / 135 ml canola oil
3 tbsp + 2 tsp / 55 ml maple syrup
1 cup + 2 tbsp / 175 ml buttermilk
½ cup / 70 g diced cheddar (cut into 1-in/2.5-cm cubes), plus ¼ cup / 30 g grated cheddar
6 tbsp / 40 g grated parmesan
11 slices cooked bacon, coarsely chopped, plus 1½ tbsp bacon fat, cooled
¼ cup / 10 g fresh chives, parsley, or a combo, finely chopped
Chopped rosemary for garnishing

DIRECTIONS

Position a rack near the top of your oven and preheat to 400°F/ 200°C. Line two 12-cup muffin pans with 15 paper liners, spacing them evenly between the two pans.

In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt for 1 to 2 minutes until nice and fluffy. Incorporate the eggs slowly, one at a time, beating well after each addition. Add the all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add the canola oil, maple syrup, and buttermilk. Scrape the mixer bowl well, making sure everything is well incorporated. Add the diced cheddar, 4 tbsp/25 g of the parmesan, the bacon, and chives. Mix just until dispersed, folding by hand to be sure.

Fill the muffin cups to the very top.

In a small bowl toss the grated cheddar with the remaining 2 tbsp parmesan and sprinkle evenly over the muffins. Bake for about 15 minutes, until nicely browned but not overbaked inside. Garnish with chopped rosemary. These are best eaten the day they’re made.

reprinted from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen with permission; photo by Matt Armendariz

pancakes with fresh blackberries
Pancakes, we have a problem. Or six.

1. THE CONTRADICTION PROBLEM

From the get-go, you know there is a problem with pancakes, at least these pancakes, because “basic” buttermilk pancakes should be just that, basic, not “with” anything else because once you add “with…” they are no longer BASIC buttermilk pancakes, they are Iggy Azalea Fancy buttermilk pancakes WITH accessories.

Which brings us to a more important and pervasive problem that has nothing to do with over-capitalization on literally EVERYTHING THESE DAYS, and everything to do with where a bird flies prepositionally to an airplane. No? Just me and my 6th grade English teacher?

2. THE PREPOSITION PROBLEM

The conflict is “{Blank} Pancakes” vs “Pancakes with {blank}” because “{blank} pancakes” are pancakes made of {blank}, but pancakes with {blank} are, well, pancakes with {blank}, on, around, surrounded by, next to, whatever, e.g. Blackberry Pancakes are pancakes with blackberries IN the pancakes, possibly puréed blackberries swirled into the batter turning entire pancakes a light, purplish hue, but more likely blackberries left whole and plopped into the uncooked tops of the pancakes once the batter is ladled onto the griddle to cook then turned over resulting in seemingly basic pancakes on the surface, but caramelized blackberry-dappled on the underside, not unlike the upper part of my legs after sitting on cheap patio furniture (it’s not cellulite).

Pancakes WITH blackberries are pancakes, semi colon, there are blackberries somewhere nearby. Blackberries on the pancakes. Blackberries beside the planecakes. Blackbirdies around the planecakes.

THE BIRD FLEW NEXT TO THE PLANECAKES, YA FEEL ME? And now my entire free public school education has finally paid off.

3. THE BUTTERMILK PROBLEM

Basic pancakes, the pancakes made with regular milk and baking powder fluffer, are considered “basic” because (supposedly) there are no special ingredients that you wouldn’t already have in your pantry, spice rack, and refrigerator. You can throw together basic pancakes on any given Sunday and they will be fine. Basic pancakes are thin, flat, and somewhat pale, which is fine, but just kinda, basic.

Buttermilk pancakes, on the other hand, the pancakes made with buttermilk and baking soda, are unbasic because it is a very rare, pretty much never, occasion that I have single-, maybe dual-, use buttermilk on hand to make buttermilk pancakes so I have to plan in advance and go to the market and buy buttermilk in the quart container for the better volume pricing over the pint container, the quart of which I will use only one quarter for pancakes, wonder what else I can make with leftover buttermilk, give up, then eventually throw nuclear-level fermented butttermilk chunks down the drain thus rendering the quart container volume discount more expensive than a pint anyway.

Of course, I very rarely, pretty much never, have straight-up milk at home either (what single, childless woman keep regular milk in her house on the regular?!), so in whatever case that I’m making pancakes basic or not, I have to go to the market first.

4. THE “SOMETHING HAPPENED ON THE WAY TO THE MARKET” PROBLEM

And if I have to go to the trouble of putting on a bra and/or even worse, real pants, and head out into public to the store to buy buttermilk and/or milk and/or wine coolers, what is stopping me from just forgoing all that trouble once I am already in the car and just going straight to BLD for pancakes?

5. THE UNDERLYING PROBLEM

I don’t even really like pancakes. (*gasp!* The horror!)

So no, I would never willingly go out to a restaurant, wait 90 minutes, and pay 14 dollars for pancakes.

6. THE FIRST PANCAKE PROBLEM

I’d rather make pancakes at home right now for zero dollars with the ingredients I already have except for the buttermilk I had to go out to buy, and blog about how in the end “I don’t even really like pancakes” because the first pancake you pour onto the sizzling waterdrop hot griddle will always be bad, so you hide it under a paper towel next to the stovetop and cook the rest of the batter into a picture-perfect stack of thick, fluffy, golden-brown pancakes and while your surprise overnight guest oohs and aahs over the perfect pat of butter melting into glistening rivulets of warm, sticky, maple syrup, you secretly choke down the shame of your firstborn pancake, now shriveled, too cold, too old to have children (wait, what?!), while huddled over the sink by yourself.

Of course you don’t like pancakes if all you’ve ever eaten so far is unevenly browned, possibly undercooked in the center, plain, dry pancakes.

Stop eating the first pancake.

Basic Buttermilk Pancakes {recipe}

This is THE BEST recipe for basic buttermilk pancakes. Blackberries are only required if and when you are trying to check an item off a To-Do List.

servings totally depends on how big you make the pancakes, but probably makes about a dozen pancakes

Ingredients

2 cups all-purpose flour (if you have whole wheat flour, you can substitute up to 1 cup)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon superfine sugar
2 cups buttermilk
4 tablespoons (¼ cup) melted butter
2 large eggs
butter for cooking

for serving: fresh blackberries, mint, butter, warm maple syrup, confectioner’s sugar

Directions

In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together buttermilk and sugar until sugar dissolves. Whisk in melted butter and eggs.

Fold dry ingredients into milk mixture until just moistened. The batter will be lumpy.

Heat a large non-stick skillet or griddle over medium heat. Melt a pat of butter, then gently “wipe” the butter with a clean dry paper towel.

Spoon about ¼ cup of pancake batter onto hot pan, using back of spoon or ladle to spread batter into circle. Cook until surface of pancake is covered with bubbles and edges appear dry, about 1 minute. Flip pancake with a thin spatula, and cook until lightly golden brown on the bottom, about 30 seconds. (The pancake does most of its cooking on the first side.)

This is your first pancake. It will not be good. Toss it, or just eat it yourself in private.

Wipe the skillet or griddle down with a damp paper towel (to pick up any pancakes bits). Cook the rest of the pancakes in the same way as above starting with melted butter “wiped” around the hot pan with a clean paper towel, and always wiping down the griddle between batches.

You can keep pancakes warm in a preheated 200ºF oven while you’re cooking.

Stack warm pancakes on serving plate. Top with pat(s) of butter, fresh blackberries, drizzle with maple syrup, and dust with confectioner’s sugar.

RESOURCES:

~ blackberries from Pudwill Berry Farms of Santa Barbara, at the Wednesday Santa Monica or Sunday Hollywood Farmers’ Markets
~ fresh mint from my garden!

CLEARLY, I HAVE A PANCAKES PROBLEM:

~ Pancakes Breakfast Nachos. Period.
~ Basic Pancakes recipe (with regular milk and baking powder)
~ Banana Whole Wheat Pancakes recipe
~ Strawberry-ish pancakes and Multi-grain Pancakes at Coral Tree Cafe, Brentwood
~ Oatmeal Raisin Pancakes and thoughts on having trouble letting go
~ Pumpkin Pancakes recipe
~ Peanut Butter Pancakes recipe
~ Chocolate Pancakes Sundae with Vanilla Ice Cream, Hot Fudge, and Cherries

{pancakes made for breakfast with munchkins, original instagram 080313}

Strawberries
Is it just me or have the days been running together?

The weeks, actually.

Well, wait.

Is it just me or have entire months been running together?

I was shocked by the realization that it was already September.

Especially because I came to this realization early last week, just a few days away from October.

Especially because I’m still mentally trying to process June. I feel disoriented, trapped in a weird time warp where januaryfebruarymarchaprilmay are so far in the past that I can’t remember a thing I did in the first half this year, and yet New Year’s Day feels like ever-so-cliché…yesterday.

And now it is October, and even though Fall technically started in September, September was still 70% Summer, only 30% Fall, but October is fully 110% Fall, even though in some parts of LA on the first day of the first officially fully Fall month, it was 100+ degrees, hotter than 90% of the 94 Days of official Summer so if you thought daysweeksmonths were running together, it’s actually entire seasons smashed together into a matter of days that is… seriously, is it just me?

It’s all clipping by at pace that is leaving me in the dusty past, breathless and bewildered, wondering if what just happened meant anything at all, wondering if time’s going to, you know, call me maybe?

The thing is, it still feels like the height of summer.

So let’s slow down for a minute. How about for an hour? Can we put off pumpkin spice lattes for one more day? Not shop for fall fashion until it’s at least at most 78°F? Hold off on ordering our naughty Halloween costumes for, well, hold off forever because come on, we’re a little old for naughty costumes.

Instead, let’s sit on the back patio eating the very last of summer produce like it’s still the middle of summer and drinking ice cold rosé because it’s 87 degrees at 4 o’clock on a Sunday afternoon.

And pretend that summer’s end is still a ways off.

Watermelon!

Peaches!

Strawberries!

You have plenty of time!

Especially if you’re still stuck somewhere back in June like me.

strawberries, chopped
strawberry banana bread

Strawberry Buttermilk Banana Bread {recipe}

inspired by the Last Chocolate Chip Banana Bread Recipe You’ll Ever Need

You really shouldn’t be able to find strawberries at the market now. You shouldn’t, but that doesn’t mean you won’t, and that doesn’t mean you won’t have Harry’s Berries in your freezer that you froze at the peak of their awesomeness back in late June/early July, both cases — less than flavorful, out of season fresh or frozen strawberries — perfect to use in something like a Strawberry Buttermilk Banana Bread you want to bake in October.

makes 1 9×5-inch loaf

INGREDIENTS

½ cup of unsalted butter, melted
2 large eggs
½ cup buttermilk
3 very ripe bananas, mashed (about 1 – 1¼ cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ cups diced fresh or frozen strawberries

DIRECTIONS

Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.

In a large bowl, blend together melted butter, eggs, buttermilk, bananas, and vanilla extract.

In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

Stir dry ingredients into buttermilk/banana mixture in 3 or 4 additions. Gently fold strawberries into batter.

Scrape batter into prepared loaf pan.

Bake 1 hour, or until a cake tester inserted in the center comes out clean.

Let bread rest in pan for 10 minutes. Tip out of pan and let cool on wire rack for 20 minutes before slicing.

Wrap bread tightly in plastic wrap. It will keep on countertop for a day, in refrigerator for a few days. Slices of the bread taste great plain or toasted, and spread with cream cheese.

Strawberries

RESOURCES:

strawberries from Harry’s Berries, at most of the larger farmers’ markets around Los Angeles, I go Wednesday Santa Monica or Sunday Hollywood
~ eggs from Lily’s Eggs, at Wednesday Santa Monica Farmers’ Market
~ ground cinnamon from Penzey’s Spices, Santa Monica (also mail order!)
~ all other groceries from my local Whole Foods Market or Bristol Farms

chihuahua-halloween-hotdog-costume{the 64-ounce all-beef haute dog love of my life, miss daisy j. gim}

What a weird week, especially if you live in southern California, where it hit 100+ degrees in some parts of LA on the first day of October, the first full month of Fall, pumpkin spice lattes, and pets dressed in hot dog Halloween costumes.

  1. The latest trend in food: riding the extreme, junk food-heavy ‘snackwave.’ (which I’ve been doing since, well, since I could eat solid food.) {hairpin}
  2. And the best junk food of all, at least during tailgating season? Nachos. At every meal. For dinner, make them with Beer-Braised Carnitas. {bon appetit}
  3. Caffeine is actually doing the opposite of what you want and s l o w i n g  y o u  d o o o o o w n {quartz}
  4. Who is the original sriracha rooster artist, or who I would like to call “the original hot cock pornographer?” {modern farmer}
  5. Effective PSA or just my PMS? Budweiser uses a dog in a ‘Don’t drink and drive’ ad. {youtube}
  6. Sometimes, bloggers burn out. Honestly, I burnt out after two years of blogging; I don’t know what the hell I’ve been doing for the last seven years. {new york times}
  7. So I had to ask myself the ‘Seven Strange Questions that Help You Find Your Life Purpose.’ {mark mason}
  8. And Anthony Bourdain’s life advice (in which he does not actually answer the question ‘How does a man find his calling?’ {men’s journal}
  9. If one of the things that really matters in life to you is writing, here is How to Write {atlantic}
  10. The ‘thug’ writer(s) in/behind the Thug Kitchen is actually a young, very white, couple who live in Hollywood. {epicurious}
  11. You have to cook at home because that is like the equivalent of pheromones for the house. {apartment therapy}
  12. You Have to Fucking Eat, a children’s book that will get me banned from nannying my nieces and nephews {amazon}

strawberry bread

And not immediately after a public declaration that I never bake, with a Browned Butter Chocolate Chip Cookie recipe to prove it, I post a recipe for Strawberry Bread.

harry's berries strawberries in basket

Simple Strawberry Bread {recipe}

make one 9×5-inch loaf

Strawberry Bread INGREDIENTS

unsalted butter, for greasing pans
1½ cups all-purpose flour, plus more for dusting
½ teaspoon baking powder
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup granulated sugar
½ cup canola oil
2 eggs
2 cups chopped strawberries (or any berries, really)
optional: 4 tablespoons strawberry jam

Strawberry Bread DIRECTIONS

Preheat oven to 350°F. Grease a 9-inch x 5-inch loaf pan with butter and dust with flour. (Alternatively, you can spray the loaf pan with baking spray.)

Whisk flour, baking powder, cinnamon, and salt in a large bowl.

In a separate bowl, whisk sugar, oil, and eggs. Pour sugar/oil/egg mixture over flour mixture (dry ingredients) and whisk until just combined. Fold in strawberries and pour batter into prepared pan.

If using strawberry jam, spoon it over the loaf, then using a small spoon or the tip of a butter knife, swirl jam into the top part of the batter.

Bake strawberry bread in the center of preheated oven until golden brown and a toothpick inserted in the middle of the loaf comes out clean, about 1 hour. Remove pan from oven and allow the bread to rest in the pan for about 15 minutes. Turn the bread out of the pan and let cool on a cooling rack until completely cool to the touch (about 30 minutes).

Slice bread gently and serve. Bread can be wrapped tightly in plastic wrap, put into re-sealable plastic bag, and stored in refrigerator for a few days.

Serving suggestion: The bread tastes great toasted, with or without a little goat butter (pictured above) or whipped cream cheese.

asparagus-with-burrata-and-parsley-pesto-+-olives-and-stuff-+-breakfast-radishes-with-goat-butter-an

RESOURCES:

strawberries from Harry’s Berries, at most of the larger farmers’ markets around Los Angeles, I go Wednesday Santa Monica or Sunday Hollywood
~ eggs from Lily’s Eggs, at Wednesday Santa Monica Farmers’ Market
~ ground cinnamon from Penzey’s Spices, Santa Monica (also mail order!)
~ all other groceries from my local Whole Foods Market or Bristol Farms

brownbutterchocolatechipcookies-rack
Is it shocking that in the nine years since I’ve started blogging on The Delicious Life, I have never once posted a recipe for Chocolate Chip Cookies?

Oh, right. Not shocking at all since I can’t bake, so I don’t bake, so no, really, I can’t bake, so why would I have a recipe for baking the most iconic baked good of all food bloggy blog time?

I wouldn’t.

And yet, I have baked other things, and yet I have baked other cookies, and yet I have baked other chocolate-chip-cookie-like cookies including, of all cookies, the most difficult chocolate-chip-cookie-like cookie to bake I’ve ever encountered in my life, Momofuku Milk Bar’s Chocolate Chip Marshmallow Cornflake Crunch Cookies.

These Browned Butter Chocolate Chip Cookies aren’t all that much easier. You have to brown butter. You have to let the butter cool. You have to measure ingredients. So precisely that the original recipe on which these cookies are based have measurements in weight. Like in undergraduate organic chemistry lab that I had to take twice. COME ON.

Most importantly, you have to let the cookie dough “rest” for a few days. Who plans that far ahead? Who has that kind of patience?!

It’s all worth it.

Good luck.
brownbutterchocolatechipcookie

Browned Butter Chocolate Chip Cookies {recipe}

based on a recipe by J. Kenji López-Alt at Serious Eats

makes a little more than 2 dozen cookies, depending on how accurately you measure out each cookie

INGREDIENTS

1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons Kosher salt
¾ cup granulated white sugar
¾ cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups dark chocolate chunks
optional: flaky sea salt for sprinkling on finished cookies

DIRECTIONS

Make Cookie Dough: In a heavy-bottomed saucepan over low heat, melt 1 cup of butter. Turn up heat to medium and cook the butter, swirling the pan or stirring with a wooden spoon, until the butter “browns” and begins to smell nutty; it’ll take about 5-7 minutes.

Remove pan from heat while still swirling or stirring (so butter doesn’t burn) and allow to darken. Pour the browned butter into a heat-safe bowl and allow to cool to room temperature. On the countertop, this will take an hour. In the refrigerator, it will take about 20 minutes.

While the browned butter cools, sift together flour, baking soda, and salt into a bowl.

In the bowl of a stand mixer, combine granulated sugar, brown sugar, eggs, and vanilla extract. Mix on medium speed for about 5 minutes, until all the sugar has been incorporated.

Pour cooled browned butter into mixer bowl and mix on medium to medium-low speed until incorporated into the sugar/egg mixture.

Turn the mixer down to low. Add the flour mixture and mix for about a minute until most of the flour is incorporated.

Add chocolate chunks and mix on low until everything is well incorporated, scraping down the sides of the bowl with a wooden spoon (a regular rubber spatula never seems strong enough for me). Transfer the cookie dough to an airtight container or sealable plastic bag and refrigerate overnight (or up to three days – I have never been able to wait to that long).

Bake Cookies: Preheat oven to 325°F. Line a baking sheet with parchment paper.

Form dough into 1-ounce balls (about 1½-inches in diameter) and place balls on lined baking sheet at least 2-inches apart. Bake 11-13 minutes until golden brown, but still look JUST slightly underbaked.

Remove baking sheet(s) from oven. Sprinkle each cookie with a few flakes of sea salt, pressing the crystals into the cookies if needed. Allow the cookie to rest on the baking cheet for about 2 minutes, then gently remove to cooling rack. Allow to cool completely.

1971451_322185897961249_1341873545_n

Browned Butter Chocolate Chip Cookies and Coffee Ice Cream Sandwiches {recipe}

The Ice Cream Sandwich tastes great with pretty much any flavor ice cream, but I like coffee so there you have it.

INGREDIENTS

browned butter chocolate chip cookies (see recipe above!)
coffee ice cream or frozen yogurt (see recipe here!)

DIRECTIONS

Soften coffee ice cream or frozen yogurt by setting container on counter for about 15 minutes.

For each Cookie Ice Cream Sandwich, scoop ice cream into a ball, place the scoop on the “bottom” of one cookie, then place the other cookie on top, bottom-side down, pressing the two cookies together. If you need any more detail on how to do this, you probably shouldn’t really be trying to make an ice cream sandwich in the first place because it’s a sandwich for fuck’s sake.

Eat right away, though if you must, the Cookie Ice Cream Sandwiches can be wrapped individually in plastic, then place in sealable plastic bags and kept in the freezer for a few days.

chocolatechipcookieicecreamsandwich-thedelicious

RESOURCES:

~ all groceries, except for eggs, for the Browned Butter Chocolate Chip Cookies from my local Whole Foods Market or Bristol Farms
~ eggs from Lily’s Eggs, at Wednesday Santa Monica Farmers’ Market
~ Maldon flaky sea salt
~ manicure base: essie ‘mochacino’ dark neutral/nude that is slightly gray/purple and has a silver shimmer, silver/gold glitter: essie ‘hors d’ouevres’ from ‘Holiday/Encrusted’ collection, essie ‘good to go’ quick-dry high-gloss top coat
~ espadrilles by Chanel, from Neiman Marcus (not sure they are sill available)