Why do choc chip cookies seem better after the dough has been in the fridge for a day or two?
Letting your dough rest allows it to fully hydrate--it takes a while for the liquid (in this case eggs, which are much less viscous than water) to fully absorb into the flour, especially since the flour is coated with butter (a natural moisture barrier). The best chocolate chip cookies I've ever made sat for 36 hours before baking.
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