Toni Rivard, a Dallas dessert caterer, makes one of the best chocolate-chip cookies in America, according to Forbes Traveller. She ages her cookie dough about three days. She says it improves the texture. I wonder if it improves the flavor, too:
Rivardâ€™s secret? â€œI like to age my cookie dough and feel that it makes for a better texture in cookies. As a result, the aptly-named OMG! [which is what customers have actually said when they taste one] chocolate chip cookies at Creme de la Cookie are soft and chewy with a deep rich flavor.
Fermenting cookie dough should certainly improve the flavor, although chocolate already supplies a lot of complexity. My experience has been that cooking delicious stuff became a lot easier when I started using fermentation to help (e.g., miso soup instead of soups flavored without fermented ingredients).
Thanks to David Archer.