I separated the batch and baked some of the cookies right away and some after chilling the dough for 18 hours. The chilled batch did have a richer flavor, but they were also drier. They also browned more than the first batch and that may have been a fault in my baking time for the second batch. Anyone notice the chilled cookies being drier? In terms of flavor, I honestly preferred the batch that went straight into the oven without chilling. The flavors seemed purer to me and distinct chocolate, vanilla, brown sugar, in a lighter way that I liked. I tried a small amount of sea salt on the second batch and I think I prefer it without. At any rate, the first batch was the best chocolate chip cookies I've ever made and so this recipe is a keeper. Thanks for the complete report, Kathryn. The longer you chill, I think the more pronounced the caramel flavor becomes - and the less distinct the other flavors. It's all what you prefer. The dough definitely dries out gradually in the fridge; perhaps they need to bake a bit less, for that reason, if they've had "the big chill." Thanks again - PJH

• Reply