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My sis made these. They're pretty darned close to heaven, even with Nestle chocolate chips (which I happen to love, but not what the recipe calls for).

I'm probably never going to make them because I'll definitely eat them all by myself but I can hope she'll make them again!

I don't know if I'm sold on this recipe. 36 hours is a long time to wait for cookies, and the beauty of the chocolate chip cookies is that it's quick an relatively easy to make. I think I'll sick with the toll-house recipe from the back of the chocolate chip bag. I might try this over the holidays with my sister, cause she's the real baker of the family.

I mentioned this article to my boyfriend, and expressed surprise at the 36-hour chilling, but he remained calm and said, "Don't they sell refrigerated cookie dough in the store?"

My initial reaction, of course, was that then you don't know what's in the dough (or, worse, you do), and making it at home is completely different... but then I saw his point. Refrigerated not only for 36 hours, but for who knows how long? It's not really a new idea.

So then I changed my tune to surprise that long chilling would be a good thing, rather than a compromise for convenience. (Don't worry, I still would make it myself instead of buying Pillsbury.)

Too hot to bake now, waiting for the Fall. Also want to try this technique with Banana-Walnut Chocolate Chip Cookies

Store-bought cookie dough is nasty, though! It tastes like chemicals.

Christal, some bloggers posted about using a vacuume sealer to get the moisture distributed faster but I don't think anyone's done a test to see how the two compare. I'm thinking of trying it and using my co-workers as guinea pigs. I doubt they'd mind. Too much.

I love the resting aspect. I've had a batch in the fridge all week, if you can believe that, and it makes for one hell of a spur-of-the-moment treat for guests. Or, just me and my sweetie.

it would be a serious test of willpower to have cookie dough sitting in the fridge for 36hrs...but sounds worth the wait

I made these cookies this week and thought that resting the dough really made the caramel flavors come through. The recipe was fussier than most (I don't normally keep both bread flour and cake flour around), but the end result was well worth it. I used Guittard Super Cookie Chips in place of the chocolate discs recommended in the recipe. They worked out well. Will definitely make again.

After a scorching walk to Jacques Torres for the féves (kept in a cooled pouch on the way home), my dough is resting quietly (and discreetly) in the veggie drawer.

I haven't done this yet, but it's on my to do list for this weekend! The article was really interesting and the cookies look AMAZING. Might get them started tonight and have them ready for the hubs to bring to work on Monday morning...

My personal definition of "perfect" where cookies are concerned includes the caveat that I must be able to make and eat them the same day.

The only time I'm willing to refrigerate cookie dough is for shortbread and gingerbread at xmas. The rest of the year, I want cookies the same day I'm making them!

i made the batter Wednesday night - made a very small first batch Thursday night (i could NOT wait) and plan on making more tonight.
Oh, mama. This first, 24 hour rest batch, was delicious. I can't wait for tonight's batch.

Maybe we'll try it this weekend. It's kind of a neat idea for summer, actually: I am often in the mood to bake during the day, but in Tucson, we ONLY turn the oven on first thing in the morning (once the temp hits 100, it doesn't back down). This way, I can do all of the fun stuff--measuring and mixing--at will, and leave the dough resting until it's cool enough to turn on my oven.

I made these cookies a few days ago. While I'm not sure I prefer them to my usual recipe, there are very, very good. The salt is a nice touch. But they're very rich and intense and it kind of prevents you from eating more than 1 or 2, which is a good thing....I guess....

I am an avid cookie baker and eater. I baked these cookies yesterday to rave reviews. This is truly an incredible cookie, dvine flavor and texture. For a detailed account and some extra baking tips take a peek:

http://izzyeats.blogspot.com/2008/07/it-chocolate-chip-cookie-500-calorie.html

It's funny that I'm hearing about this, because I've done it for years. People love my cookies and I would never tell them the secret was to give the flour time to hydrate. Makes a huge difference in the texture. During Christmas, I'll make a few different cookie doughs ahead and bake them all in one day to give away. Resting the dough is also helpful for many baked goods which you are not worried about rise (pie crust for instance).

I made this recipe last weekend and everyone who tried both these and my own personal recipe said mine was better. The differences? I let my dough rest 24 hours as well, but I use all bread flour, almost all brown sugar (molasses = chewy!) and only egg yolks. In fact, much of my recipe is based on Alton Brown's "The Chewy" episode.

http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html

This was such a fun article! A few years ago, I made too much choc. chip cookie dough so I refrigerated the leftovers, and I was totally surprised at how much better the cookies tasted after they had been sitting in the fridge for a few days. I thought it was just a fluke or something, but I kept doing that. Now it's nice to know why refrigeration makes it taste the way it does. :) I always just use the recipe on the back of the Ghiradelli chocolate chip bag, but I'm curious to try this recipe out this week!

Hi, I have actually baked the cookies twice already. My first time was during the weekend right after the NY Times article was posted. And I just recently baked another batch with cake flour (used AP flour as a substitute the first time).

Cake flour makes the cookie chewier according my to friends. Although I have only baked the cookies after chilling the dough for 24 hours at least, I'd like to find out the "myth" of chilling the cookie dough. I will be baking another batch soon with 0-hr, 12-hr, and 24-hr intervals! To check out the pictures, please visit www.sweatyguineapig.com.

Ciao!

I am always in search of a good cookie so I will definitely have to try these as soon as possible. (shameless plug) FYI for anyone in the Atlanta Georgia area, WholeFoods has the most delicious cookies in their bakery. If you don't have time to bake some yourself, they are YUMMY. Sadly it seems the company does not use the same recipe in all stores cause I've tried them in other states and they were not the same.

Cook's Illustrated just had the "perfect" CC cookie a couple of months ago. I've baked them twice. They involve melting then waiting until the butter turns brown (which results in a nutty flavor in the cookies). I'm a HUGE fan of Toll House, but CI's recipe is incredible. I would recommend getting a handle on it!

That's interesting, Kimberlita - I made those CI cookies about a month ago and almost couldn't finish them! (I mean, that's probably a little hyperbole; who wouldn't finish a batch of cookies?!?) I really didn't like the browned-butter taste to them, and it was a big disappointment, since I typically love every single recipe I try from Cook's. On to the NYT, I guess. Or back to Nestle Tollhouse.

I've made the NYT recipe over the last Christmas holidays, complete with the 12 hour interval bake test. I agree that they were deliciously improved by letting the dough "mature", and I might have to try them with cake flour next to get a better chew out of them.

Oddly enough, my holiday time giant cookie tray filled with ten varieties of the so called "best" cookie recipes, the fruity coconut recipe vanished the fastest. Who knew fruit would trump chocolate chips?