Hi PJ, I found the NYT article on BoingBoing while surfing the web at work (at lunchtime!). I had to come here as I knew you guys would address this challenge. The BoingBoing article also had a link for a quicker way to dry the dough using a vacuum sealer (for faster baking & eating, of course) at Ideas in Food. I haven't tried it but thought someone might want to give it a go. This might open a whole new area to experiment with other doughs... http://www.boingboing.net/2008/07/16/howto-make-36hour-pe.html http://www.ideasinfood.com/ideas_in_food/2008/07/vacuum-sealed-cookie-dough.html All of this prompted me to open my copy of the Toll House Cookbook, and it was interesting to see (in my copy anyway) that the recipe is on the bottom of a page and looks complete. It is only when you turn the page that you find Mrs Wakefield's comment about leaving the dough in the fridge for 24hours before baking. Is this why Nestle left it off the packaging or was it to make it quicker for home cooks?? Fascinating! Gotta love this interwebby-thing...

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