I’m sure many of my fellow foodies and followers of R. Cookie Monster (aka the “Om-nom-nom Rebbe”) eagerly devoured David Leite’s recent article in the NYTimes about his quest for the perfect chocolate chip cookie.

According to the insider tips he got from such experts as fellow M.O.T. Maury Rubin (owner of City Bakery, where you can get the best hot chocolate this side of Babette’s Feast), the key to really great chocolate chip cookies isn’t the chocolate (although that’s crucial, of course), or the dough, but allowing the dough to rest for at least 24 hours. That’s right, the key to great chocolate chip cookies is right there in Genesis 2:2!

So why not make yourself a glorious batch of Havdalah House Cookies^(tm) this weekend? Make the dough on Friday afternoon, and then bake them Saturday night!! Earn extra eco-kosher points by using chocolate from the handy Jcarrot sustainable kosher chocolate list.

And now, according to another recent article, you can enjoy those cookies with a tall glass of giraffe’s milk, which Israeli rabbis have now declared kosher.