I heard recently that the secret to perfect chocolate chip cookies is to allow the dough to rest for 36 hours before you bake.
This is swell in theory, but in reality it’s quite impossible. For crabby cooks, making anything in advance is challenging; we usually cook on an as-needed-right-now basis.
There’s also the fact that I make C.C.C.’s when I’m in emergency mode, when I need them immediately, not in three days. I need them when the kids are having friends over, and you don’t get three days notice on such occasions. You’re lucky if you get three minutes. The house fills, quite suddenly, with hungry teenagers and in a rush of good will, you agree to make them cookies. Before you have time to say, “What was I thinking?” you’ve got out the flour and the butter. A half an hour later, you’ve got happy teens and a great-smelling house. Read More