Refrigerating the cookie dough for 2 hours helps to firm up the butter so that the cookie does not spread as it bakes.
If you’re not in a hurry, refrigerate the dough for at least 12 hours before baking. This will allow the dry ingredients to better absorb the humidity of the egg and butter.
Once the raw cookie is frozen, transfer to an airtight container. It will keep for 3 months in the freezer. You can bake it from frozen by adding 3 to 4 minutes to the baking time for a total of 18 to 20 minutes.
