I have made these twice now, with different results. For what it's worth, here's my report. The first time they were transcendent -- just as the article and your blog indicated. Really superb cookies -- big and flat and chewy-crispy at 24 hours. By 72 hours they were different but still wonderful. The second time I made the dough I used the same ingredients from the same boxes/bags of flour and leavening, and used an egg from the same carton and the same bag of chocolate chunks. I weighed the ingredients both times as well. I let these sit for the "optimum" 36 hours and then baked a dozen cookies from the batch (used the same oven as well!). These cookies were different than the ones from the first dough -- these are puffier and cakier. Still delicious though. Just proof that the baking gods are in different moods on different days and that there is some magic and not just chemistry in baking I guess. The same recipe, the same ingredients, the same equipment = different results on different days (weather?). I think it's partly this magic -- plus loving to eat freshly baked goods! -- that keeps me baking. Thanks for the blog -- it's great to see how you put it all together!

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