Use a medium cookie scoop (about 2 tablespoons), to scoop the cookie dough portions onto the prepared baking sheet at least 1 inch apart. (I use a
#40 scoop). Bake in the preheated oven for 10-12 minutes or until lightly browned on the bottom. Don't overbake. Allow cookies to cool on pan for 5 minutes before removing them to a wire rack to cool completely.