Drop rounded balls of dough (I use
this ice cream scoop), 2 tablespoons in size each, onto prepared baking sheet, leaving 2-inches/5cm between them. For an old-fashioned crisscross pattern, press the tines of a fork twice against each ball of dough – first in one direction, then in the other. This will also flatten the cookies, but make sure to leave them quite thick. Bake for 10-12 minutes, until cookies are puffy and begin to brown at the edges. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave cookies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.