The useful answer is not one universal number: follow the formula, then check how the dough handles.
A cookie dough that is too soft to portion may benefit from a short refrigerator rest; a recipe written for an overnight chill needs that longer pause. Always start with the recipe rather than a universal clock.
We scoop our larger dough portions and check their weights. When those portions are frozen, we move them to the refrigerator overnight and bake from chilled, because baking our larger cookies directly from frozen left the centers too raw. That is a different question from how long fresh dough must rest.