Many bakers -- including Kenji over at Serious Eats -- believe that cookie dough that has rested overnight actually results in a tastier final product.
Typically the dough would be wrapped in plastic wrap so a dry crust doesn't develop on the dough. There is not enough description in your inquiry to describe how the tinfoil was used.
Posting a photo and/or elaborating with more detail may help folks here diagnose your dough.
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This includes chocolate chip cookies for Kenji:
http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html
Typically the dough would be wrapped in plastic wrap so a dry crust doesn't develop on the dough. There is not enough description in your inquiry to describe how the tinfoil was used.
Posting a photo and/or elaborating with more detail may help folks here diagnose your dough.