In addition to the question of spreading, I have found that if I make and bake chocolate chip right away they're terrific (what's not to love), but the next day they seem stale. Even an hour in the fridge prevents this, I think it has to do with the absorption of liquid, so I generally aim for a minimum of eight hours. If just baking for my family of two I generally bake one sheet-full per day for several days, and I too have found they taste better on the later days.

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