Refrigerating the cookies for 2 hours helps to firm up the butter so that the cookies do not spread while they bake.
If you are not in a hurry, refrigerate the dough for at least 12 hours before baking. This will allow the dry ingredients to better absorb the humidity of the eggs and fats, giving the cookies an even better texture.
Once the cookies have frozen, transfer them to an airtight container. They will keep for 3 months. You can bake them from frozen by adding 4 to 6 minutes to the baking time for a total of 12 to 14 minutes.
