David Leite
Wrote the 2008 New York Times piece that established the 36-hour rest as canonical.
Cited in 2 places
- Chocolate Chip Cookies/ Commentary
“David Leite's 2008 New York Times investigation concluded that resting the dough 24 to 36 hours yields a measurably better cookie — more uniform colour, deeper toffee flavour, and a complexity that fresh-mixed dough cannot match. The 36-hour rest became the canonical specification on the strength of that piece.”
Perfection? Hint: It's Warm and Has a Secret — The New York Times (2008) - Chocolate Chip Cookies/ Argument
“Per Leite's NYT testing, a 24–36 hour rest fully hydrates the flour, partially dissolves the sugars, and develops a toffee depth fresh dough cannot match.”
The Rest Period — argued for "36 Hours"