Testing suggests that you can mix the cookie dough and delay portioning and baking for up to 72 hours, that’s three days!
Our fearless leader, Katherine Kehrli, likes to whip up a double batch then bake off two or three sheet trays at a time over the subsequent evenings.
You definitely need to let the dough “hydrate” soak up the liquid in an overnight rest period. But, don’t feel like you have to rush right to baking. If your schedule gets interrupted know that you can still make these delicious cookies 24, 48 and even 72 hours later.
After 72 hours, you’ll notice that the dough starts to “seep,” releasing the liquid. That’s not the best for a successful bake. You can try stirring and incorporating that moisture back in, but basically, the grains are saying they’re done. Hydration is over, and the cell structure is releasing some moisture.