Mmmmmmmm

This batter is good. There is still some left. I'll bake it tonight.

PS: I remembered another factor in (good) chocolate chip cookie making. Size. The cookies have to be big. This way you get 3 flavour sensations in one cookie: the outer crust, the inner gooey-ness, and the part in between.

36 hours? Seriously?

I read an article in the New York Times (if you are expecting a link here, don't even bother reading anymore. I don't do links. That would involve, like, research, and I've got my hands full already) about the best chocolate chip cookie recipe. Turns out one* of the key steps to getting a really good chocolate chip cookie is resting the batter for 36 hours. In the name of science, I decided to try this out. Now I have cookie dough in my fridge. It's supposed to stay there until tomorrow morning.

The problem? I CAN HEAR IT CALLING ME. How can one possibly NOT each chocolate chip cookie dough? Is this humanly possible? Not in my house! It's Day Four of Monster Gets Less Fat (which was going pretty well, thanks for asking), and I have cookie dough that speaks to me. This is not going to be fun.

From a scientific standpoint, I have huge issues with the study design. What kind of experiment is it when the design is so flawed, you can't get results because you ate them all? I would never dream up such a study. I blame the New York Times.

I'll keep you posted, provided there's any batter left tomorrow.

*PS: the other factors in (good) chocolate chip cookie making, as far as I can remember, are using good quality chocolate, and making sure to add salt. If there's another one, I can't remember it.