cookie news

apparently, there was an article in the ny times this weekend for perfect chocolate chip cookies. i glimpsed at the recipe and immediately knew i would never follow it because it calls for regular flour and cake flour. not going to happen! one day maybe i will use two different kinds of flours, but keeping one stocked in the house is enough for me right now. one interesting tidbit is the author experimented with holding off on baking and they determined the optimal amount of time in the fridge is 36 hours (side note: does this mean i'd have to make the dough in the morning?!). i am considering making some cookie dough tonight and then baking tomorrow. i have a bowl i need to return to my upstairs neighbors (the aforementioned flour stockage situation) and prefer to return it with something delicious inside.