Benjamin, here's what it says in the post: "I recently tested this question with a batch of chocolate chip cookie dough... First I baked some of the cookie dough immediately, without any chilling. Then, I put the dough in the fridge and continued to bake cookies over the next 10 days, at regularly spaced intervals." So that's how I did it. I feel that this method actually introduces fewer confounders, considering the point of the test was to see how chilling THE SAME cookie dough for varying amounts of time affects the final product — which is what I did. For each bake, I used the same oven, heated to the same temperature (checked with dual in-oven independent thermometers), for the same amount of time. I think the test was as valid as I could make it, given I'm a home baker and not working in a lab. Thanks for connecting here — PJH@KAF

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