Now that I no longer have cookie dough at hand, when the craving hits I look for more immediate satisfaction. The article succeeded in awakening my craving for warm, soft cookies, I just wasn't entirely sure I wanted to go through the process of making the dough and then have to wait 36 hours to bake off the cookies. Fortunately I remembered the vacuum sealer in our kitchen. In the past we had used the vacuum sealer for pasta doughs. The process sped up the process of moisture absorption, allowing us to create silky doughs with less liquid. This seemed similar to the process described in the article of allowing the flour to fully absorb the liquid from the eggs during it's resting period. Perhaps if I vacuum sealed the cookie dough I could speed up the entire process and end up with better cookies in less time.