I finally got around to making these cookies and as all these comments attest-they are awesome! Instantly dubbed favorites by husband and son.I followed the NY Times recipe and wondered is there an optimal amount of time to let the refrigerated dough sit at room temperature to make it scoopable? I had mine in a metal mixing bowl 24 hrs. and had to have my son do the early scoops until it warmed up. First time he worked for his cookies! Well, you can always continue to make your son work! I'd let the dough sit at room temperature for 30 minutes or so for easiest scoopability. Also, if you put it in a wide/shallow bowl rather than a deep/narrow one, it chills faster and warms up faster... PJH

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