- Chilling Time: So, chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be. And the more incorporated the sugars will be! My quick trick for making them thicker quicker, is to pop the dough into the fridge for 15-60 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. Or you can do this for one batch, then leave the remaining dough balls in the freezer in a freezer-safe bag or Tupperware. More chilling time always equals a fluffier and more incorporated cookie.