The well-known New York confectioner, Kyle Bartone, shares with all of us what his experience taught him about the most delicious homemade cookies.
"Let the cookie dough '' mature '' for at least 24 hours before baking", the professional tells us and explains:
"Make your dough and leave it in the fridge for 1-2 days. This will dry the dough slightly and will give one with better taste and texture ".
Bartone also tells us that the exact same thing was done by the "inventor" of chocolate cookies Ruth Graves Wakefield as early as 1938. She let the dough rest for 36 whole hours…