Hi Marykay, you don't need to change the ingredients in your recipe, even if you're going to chill the cookie dough overnight. It's true that baking soda can start to activate as soon as it meets liquid, but it'll make the cookies rise even more once it meets the heat of the oven. The cookies might be just a bit flatter than they would be if you baked them straight away, but you can offset this by scooping the cookies in mounded balls if you're looking for height. Otherwise, your cookies might be perfectly flat/crisp — you know when the chocolate chips poke out like little mountains? It's the best! Kye@KAF

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