I usually chill cookie dough in the bowl for 24-72h but find the giant dough ball so difficult to scoop out of to form cookies when I take them out to bake. When the ball finally chills I bake some and then make little balls for the freezer for baking later. I'm wondering if I can make the balls before I chill and chill that way rather than chilling the giant dough pile to assist with baking ease later and to not have to dig at a hard giant lump or does it all need to chill together? Most recipes I've read call for rolling it into a log to chill or leaving it as a giant lump. Would making little dough balls straight from dough prep and then chilling it that way impact the flavor? Appreciate your help and guidance!!

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