When the good Lord was handing out patience, I was almost certainly standing in front of a dessert case somewhere, tapping my foot and clicking my fingernails while the girl behind the bakery counter too slowly retrieved my pastry.
And where was I when they were handing out will power? Guess.
Earlier this week, Jill tipped me off to an article in the New York times about a subject very near and dear to my heart (and hips): chocolate chip cookies. The pros have decided that one of the secrets to a good cookie is hydration – letting the dough rest for 24-36 hours produces a better cookie than the mix-and-dish method.
I guess it’s simple enough, right? They want me to let the super yummy raw dough from my favorite recipe sit, undisturbed. In my refrigerator. For 36 hours. Riiiiight.
But I am a good sport so I’ll happily play along
The dough went into the fridge in three small batches: 3/4 cup of dough mixed with Tcho Chocolatey, 3/4 cup of dough mixed with Tcho Fruity, and the rest mixed with milk chocolate melting discs (for my husband, of course). All strategically placed behind a batch of cake truffles and none missing so much as a single nibble. I swear. And they shall sit there for a magical 36 hours.