chilled cookie dough

I have said it before & I will say it again. I love cookies. I really love baking cookies. Even more than that, I love to eat cookies. I enjoy trying new tips and tricks when it comes to baking made-from-scratch cookies. One of my favorite tips I learned is chilling the cookie dough.
What are the benefits to chilling cookie dough? Many believe that letting the dough chill for at least 24 hours will allow the wet ingredients to absorb into the flour & will allow the dough to age & develop more flavor. I agree with this thought. I do enjoy the taste and texture of aged/chilled cookies. But the main reason I really like is trick being able to bake a smaller batch & save the rest of the dough for later. I would always like to eat my cookies warm & fresh out of the oven, & this technique allows me to do just that.  

As you can see I like to wrap and save my dough in a "log" shape similar Pillsbury. After mixing the dough, wrap the dough in parchment paper and roll into the "log" shape. After this I wrap the parchment-covered dough in cellophane to keep it fresh while stored in the refrigerator. When I am ready to bake a batch of cookies, I just slice off as many as I need from my chilled dough, bake & then enjoy. Just place the remaining dough in the frig until next time.
Do you have any cookie tips?
God bless!