Chilling the dough definitely enhances the flavor--and now I know why! Thanks for this great post. There's been some discussion about how to refrigerate or freeze the dough, with suggestions of putting the scooped cookies on a parchment-lined cookie sheet or jellyroll pan. I've been chilling and freezing dough for years (I prefer to make large batches of dough) and I don't have room to chill or freeze on a cookie sheet--especially in my narrow side-by-side freezer. I use plastic containers, from Tupperware to the reusable/disposable ones, that are rectangles 1-3" deep, and any length/width, although my favorite are about 8"x11". Line the bottom with waxed paper, put the dough balls in one layer, just touching each other or with a tiny space. Put in another layer of waxed paper, another layer of cookies, and so on, until the container is full. Label with the kind of cookie and baking directions. Chill and bake, or chill and freeze. Once frozen, pop the dough balls out of the plastic container, strip off the waxed paper, and keep in a ziploc bag labeled with baking directions. Saves space, works like a charm.

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