Always make more chocolate chip cookie dough than you can bake on any given day. Freeze the excess for cookie emergencies. And when you do, spoon it into an ice cube tray, one cookie’s worth at a time, so that when that inevitable cookie emergency arrives, you’re ready not just with pre-mixed dough, but pre-mixed dough that’s conveniently sized to be clattered onto a jellyroll pan straight from the freezer and baked — at 400F — for about four minutes longer than your cookies would ordinarily stay in.
I try to keep a bag of these little guys in the back of my freezer at all times. But then, I suffer from frequent cookie emergencies.