I think that everyone in New York City read last week's article by David Leite on the Quest for the Perfect Chocolate Chip Cookie. One of the main tricks from the article is to rest your dough for 36 hours before baking the cookies in order to improve the flavor. In my work as a chef I have often made cookie dough in advance and baked to order. I knew that refrigeration had beneficial effects although I had never tested the theory to the extent that David Leite did for the article. I just knew that well rested and chilled cookie dough made better cookies.
The resulting cookies were pretty damn good. They had a slightly cakey texture in the center with chewy yet crisp edges and rich buttery, caramel flavors. It was impossible to eat just one and I was thankful that I had not baked off the entire batch. Were they better than David Leite's? I really couldn't say. On the other hand I think it was clear that vacuum sealing did have a positive effect on the process, and from now on plastic wrap is out and vacuum bags are definitely in.
Five amazing, clean technologies that will set us free, in this month's energy-focused issue. Also: how to build a better bomb detector, the robotic toys that are raising your children, a human catapult, the world's smallest arcade, and much more.