Letting cookie dough rest for a day and a half before baking has a wondrous effect on the finished treats; as BakeWise
author Shirley O. Corriher told the New York Times
, it lets the dough and other ingredients "fully soak up the liquid—in this case, the eggs—in order to get a drier and firmer dough, which bakes to a better consistency." Thirty-six hours in the fridge yields cookies with rich, toffee-like taste you have to bite into to believe.
Get the recipe: "The Chewy" Cookie