What's the perfect chocolate chunk cookie? The answer is in this recipe -- just enough crispiness on the outside to hold the cookie together, with a chewy give on the inside. You can double the batch and save half the dough for later. Form the dough into a log and wrap it tightly in waxed paper (if the dough is too soft to handle, refrigerate ﬁrst for about 30 minutes). Then refrigerate the cookie dough log until ﬁrm, about 1 hour or up to 1 week. Slice into 1/2-inch (1-cm) rounds and bake or freeze in a resealable plastic bag for up to 2 months. When you make the frozen cookies, add about 2 minutes to the baking time.