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One of the first things I learned to bake was a chocolate chip cookie using the Toll House recipe. We baked them constantly when I was younger--I come from a long line of bakers on my mother's side, and this was considered the introductory recipe, to learn the basics of baking. Our strategy usually involved making enough dough for a couple of batches--one we would bake straight off, and others we would bake later. Yes, the dough changes over time. I definitely prefer a chocolate chip cookie whose dough has had time to sit and chill--perhaps that is the beauty of the commercially-made Otis Spunkmeyer cookie; it spends a lot of time chilling.
To me, the perfect chocolate chip cookie is the one I'm eating. At that moment, as it melts in my mouth--it is cookie nirvana. Obviously I have some go-to cookies for cookie nirvana--a number of bakeries here in town make chocolate chip cookies beyond compare, and I do like my own a lot.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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