You can freeze unbaked mounds of cookie dough on baking sheets, then transfer to resealable freezer bags or airtight containers for up to one month. There's no need to defrost; just bake as directed in the recipe, adding a couple minutes to the baking time.
Start by forming the dough into a rough log shape on a sheet of parchment paper. Place the dough off center; fold parchment paper over the dough. Push with a ruler to mold the wrapped dough into a narrow cylinder about the diameter of a paper-towel tube.
Slip the parchment-wrapped rolled dough into an empty paper-towel tube to maintain its shape as it chills. Refrigerate at least three hours, until very firm. Store in the refrigerator or freezer, if desired.