Using a small 1/2 ounce ice cream scoop, (I used a small cookie scoop), scoop level balls of dough and arrange them around 2 inches apart on the lined cookie sheets.
*Use the bottom of a glass to flatten the dough balls slightly (note: I skipped this part and left them as dough balls, no flattening)
Store the cookies in an airtight container for up to 3 days. Makes 3-4 dozen cookies, depending on size of your dough balls.
Recipe reprinted with permission from Johnny Iuzzini.