A couple of days ago I needed to make some chocolate chip cookies and procured the ingredients. The chocolate chip bag had unreadable instructions so I googled the recipe and besides the nestle site with the needed recipe I also came across this interesting article from the new your times about the original recipe as developed by Ruth Wakefield.
Evidently in the original recipe specifically calls for allowing the dough to rest overnight in the fridge. So I gave this a try, making half a recipe and sticking it in the fridge, then making the other half the next day and baking them all up. Sure enough - there is a noticeable difference in the end result. Both texture and flavor are improved.
This is an interesting read: http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all&_r=0
Making dough a day in advance gets a better result but the will power needed to wait to bake is substantial...
Evidently in the original recipe specifically calls for allowing the dough to rest overnight in the fridge. So I gave this a try, making half a recipe and sticking it in the fridge, then making the other half the next day and baking them all up. Sure enough - there is a noticeable difference in the end result. Both texture and flavor are improved.
This is an interesting read: http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all&_r=0
Making dough a day in advance gets a better result but the will power needed to wait to bake is substantial...