This cookie sounds scrumptious. I will have to try it. My favorite chocolate chip cookie recipe, so far, calls for scooping the dough into balls, freezing them, and then baking them from the frozen state at 400 degrees until just barely brown. With this method, the outside of the cookie cooks faster than the inside, resulting in a chewy, rather than crisp cookie. It seems to me that you could try it with this recipe. I would think that it's the consistency of the dough that makes the difference, and freezing would be faster than refrigerating for 36 hours. Also, you can make a batch of cookie dough balls, and then just pull them out of the freezer as you need them. What do you think? I think that would work just fine, Cheryle - Give it a try and report back! - PJH

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