My usual method for large quantities of biscuits (cookies) is to roll the dough into a cylinder. I know what length it should get to, depending on how thick each one should be. Then I chill the cylinder. Then I chop it into 8 or 16 i.e. chop in half, chop each half in half etc - making decisions about where "half" is is quick and easy. If I want to freeze it for another day I just freeze the cylinder "as is" and defrost & cut it on the cooking day. PS: having it in cylinder form can be fun if I want to add say cinnamon or crunchy flavoured sugar or something to the edges - just sprinkle on a sheet and roll the cylinder in it.

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