A friend emailed me an article from the New York Times on the perfect chocolate chip cookies. Yum. How many times have I made chocolate chip cookies, usually good (I mean, chocolate chip, right?), but occasionally really, really amazing? And I had no idea why…until now. Chocolate chip cookies, when baked from dough that has been aged a bit (by a bit, I mean 12-36 hours), improve in flavor and texture.  The flour has time to absorb all the liquid ingredients and become a more cohesive dough. So those times I made amazing cookies…well, I just bet it was because I was too lazy to bake the cookies right after whipping up the batter. Orangette has a nice write-up on the article, and a recipe to boot!

So do yourself a favor–make some dough the old-fashioned way, and don’t commit yourself to baking it right off. Be totally nonchalant. Be junior-high cool and wait a few days…all good things, as they say! ::wink::