Vegan has never looked so good.
from 2008, in which he revealed that all of the top bakeries in Manhattan agree that resting—or hydrating—your dough for a day or three makes for better cookies. The flavor is richer and more developed; the texture smoother, more nuanced, and further away on the spectrum from raw flour.he settled on, based on Jacques Torres', had quite a few hurdles—as brilliant as it was.
I've even baked off the dough straightaway after mixing it . This was the biggest, and perhaps only noticeable, difference—the flavor a bit more flat, the texture a tad coarser. But I fed a lot of these to a lot of coworkers and there wasn't a problem. What I found was that these cookies are pretty indestructible, which is more than you can say for most unvegan ones. It's easy to think there's something more than kitchen science at play. As Patinkin told me,"There's no bigger compliment than hearing, 'If this cookie isn't made with butter, then it must be made with magic.'"
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