Transfer the dough to the fridge and let it chill for 15 minutes. This quick step will help to produce the ideal cookie texture.
Line a cookie sheet with parchment paper to ensure the cookies won't stick while baking.
If you don't have parchment paper, spritz your sheet with a light coating of cooking spray.
Use a tablespoon-sized cookie scoop to scoop balls of dough. Roll enough balls until smooth, flatten gently, and place them on the prepared baking sheet.
If you don't have a scoop, which helps create uniform balls of dough, eyeball it and grab sections with your hands.