JoeSpareBedroom wrote:
>
> I think the bottom line here is that if there IS a difference in quality
> between dough used immediately, and dough used later, nobody notices. This
> is especially true if you're baking with the typical bag of tollhouse
> morsels, the crappiest chocolate on earth. If you think it's good stuff, you
> have no taste buds anyway.
<shrug>

Chocolate is a subjective taste. Some people like what others don't
and vice verse. My tastes tend to run toward the bittersweet, 70%
cocoa types - I am not too picky about brands. My brother on the other
hand, has some Swiss chocolate brand he prefers - which is laden with
milk. To me it tastes more like Dulce de leche than chocolate. To
each his own.

-L.