Several years ago, the NY TIMES did a piece about finding the "best" chocolate chip cookie. And in the process of uncovering recipes and techniques, they happened upon the fact that the best bakeries chilled their dough. For them, it was more out of necessity...they needed to make the dough ahead of time and then bake the cookies as needed. But they found out they really were better. I use that chocolate chip cookie recipe -- and chill the dough for at least 48 hours -- and my cookies are always a hit!

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