Normally, on the rare occasions I feel like baking, I do it all in one fell swoop—make, bake, eat! 30 minute chill is about all the patience I have. And I prefer soft/almost doughy cookies and golden, not brown. Not that I’m picky. I will eat burnt cookies that require a dental visit afterward. And what’s wrong with spread? Means a bigger cookie! LOL.
That said, it is easier to work with chilled dough, to roll consistent sizes and not get hands as messy. Chilling 10 days? Wouldn’t trust the eggs. Freezing, yes, but good grief— my will power is not that strong!