Hello. I just want to thank you guys for all of the great info and recipes. I am working on making the perfect thick chocolate chip cookie (and more of that size), similar to Levain Bakery. I have seen a bunch of recipes.. a bunch!!! Haha. But. I am confused about the whome baking powder and baking soda thing. Most sites say that you should bake the dough right away because Baking Powder is double acting and it’s process starts right when the wet ingredients hit the dry ingredients. But when I chill the dough, it still works perfectly. But I want to make all different types of cookies big in that “Levain style size”, so I just wanted to get it straight. Because chilling the dough like you said above, allows the ingredients to (in a non scientific way) “absorb each other better”. So i just wantes to get it straight because I want to have all these different flavored large thick cookies in my bakery. Also i know the saying “if it works don’t fix it” but I really need to know this info, i really appreciate all the help. Thanks guys !

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