Several weeks ago I made chocolate chip cookies to take into work. I used a new (to me) recipe that called for putting the dough in the fridge overnight and then slicing it like you do the cookie dough you can buy in the refrigerator section. That used to be the extend of my baking skills. While this recipe was slightly more time consuming, it left me with four rolls of cookie dough that each made a dozen cookies that were some of the best soft and chewy chocolate chip cookies I've had. I may have to start keeping some on hand. This really is for soft and chewy cookies and not crisp cookies. The best ones that I ended up with were the ones that were still slightly under done. The ones that were in the oven a bit longer were still good, but tasted more like store bough Chips Ahoy than soft homemade chocolate chip cookies.
Just writing about them makes me wish I hadn't used up all the dough and could go pop some in the oven.