I tend to think that almost all cookies are at their very best shortly after baking, but these do hold up well for several days.If you've chilled for a longer period, it helps to let the dough warm up for 10 minutes or so before portioning. If you have time, chill your dough for at least 30 minutes and up to 24 hours before baking. In addition to spreading more evenly, chilled cookie dough browns better, produces a better depth of flavor, and improves texture.
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