It's hour 46...the chilled dough has just been baked... and, well, I've got to be honest - they tasted the EXACT same! Still super good - still loving the sweet & salty combo, yet I was a
smidge (yeah, I said "
smidge"...) let down, only because of all the hype surrounding the chilling process. I really wanted to believe in the idea of "all the flavors coming together". I'm just not convinced that I would ever be able to correctly identify which cookie was made from the immediate dough and which cookie was made from the 36-hour-chilled dough, in a cookie taste test.
My cookie from the 36 hour dough topped with Whole Foods 365 Brand Sea Salt.
So there you have it. I'm happy that I now have a new go-to Chocolate Chip cookie recipe (Sorry
Martha Stewart Cakey Chocolate Chip Cookies!) and I am even more excited that I don't have to let the happiness chill in the fridge for a day and a half before baking it.
Now, I wonder how the
Neiman Markus recipe holds up against this one.....
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