So I finally made the best ever chocolate chip cookies, per the NYT. And you know what? They were pretty great. Even though I used all-purpose flour and chip-shaped chocolate chips.
I used a bit of scientific method on this recipe. I cooked a batch without resting the dough and then cooked two batches the next day after the dough had been refrigerated overnight. My findings: the cookies were great both days, but they seemed a bit chewier, denser and more uniform on the 2nd day. Better? I don't know.
And BTW: second day cookies pictured above.
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