Make ahead: The dough can be made, covered, and refrigerated overnight. Let it sit at room temperature for 10 minutes or until easy to scoop before portioning. The dough balls (with the chocolate chips pressed into the top) can also be frozen until solid, then stored in a zip-top bag in the freezer for up to 2 months. Bake straight from the refrigerator or freezer, adding 1 to 2 minutes to the first bake time.
Storage: Store in an airtight container in the refrigerator or at room temperature for up to 3 days.
