An article (Cook"s Magazine???) last year stated that when regular (non-veg) chocolate chip cookie dough is allowed to rest (it was 2 days, maybe even 3) the flavors deepened, and I have been doing that ever since. I don't know about a vegan version, but I don't see why not.
I don't know if the author ever tested it for longer periods, but I have a hard time understanding why these wouldn't be just fine, if not better, with more than 24 hours. I frequently let doughs rest in the fridge for 3-4 days, sometimes even longer if no eggs are involved. I find that the baked cookies taste much better after 2 days. (I stumbled on this about 20 years ago when making holiday cookie dough on the weekends and then not getting around to baking until after the kids were in bed a few days later.)
That said, perhaps someone could check with the author of the recipe to get his or her input. ;o)
12 to 24 hours is a recommended minimum rest time for the flour to hydrate, and flavors to develop. At 40 degrees or less, there is nothing in this recipe susceptible to spoilage, so you could keep them chilled indefinitely, so long as they are wrapped to prevent drying out.
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4 Comments
Presumably the author made several batches and decided that the dough starts to decline in quality after 24 hours.
That said, perhaps someone could check with the author of the recipe to get his or her input. ;o)
At 40 degrees or less, there is nothing in this recipe susceptible to spoilage, so you could keep them
chilled indefinitely, so long as they are wrapped to prevent drying out.