Hi Lyn, we've found that chilling cookie dough works best with recipes that naturally spread quite a bit during baking. It sounds like the recipes you're working with don't tend to spread very much, so chilling probably isn't necessary. However, if you're hoping to chill the dough for the flavor benefits (and/or for the convenience of making it ahead of time), you can let the dough rest at room temperature for about 30 minutes before baking, and also press the dough balls down with your fingers or the bottom of a lightly greased juice glass to get the shape and texture you're looking for. Kye@KAF

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