I've been baking Alvin Zhou's 48-hour cookies for a few years. The last few bakes generated these enormous thin discs and I finally realized that the volumetric measurements in the recipe did not translate 1:1 to equivalent weight measurements and that I needed to add a good chunk more flour.

Something funny happened during my last bake with this fixed recipe. I pulled out a batch at 20 minutes and left them to cool off on the counter. When I came back, I found that they were quite raw and smooth domed.

Not wanting to waste the expensive dough, I tossed them back into the oven. They cooked for a full 20 minutes more.

When they came out they had these glorious cracks and crevices. They matched what I saw in Alvin's footage, if not better. (sorry: did not take pictures)

Q: Is 'double baking' a chocolate chip cookie a known thing? Have I accidentally stumbled into something interesting? I know biscotti are baked twice, and a casual Google says the second bake pulls out a bunch of moisture. Wondering if this causes shrinkage in a chocolate chip cookie and thus introduces cracks?

I've got a batch to bake tomorrow, so I'll return with some test results.