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.