Chill the dough for at least 2 hours, preferably 6 hours or overnight (you can keep the dough in the fridge for up to 3 days).
Drop rounded balls of dough onto prepared baking sheet, the size of 3 tablespoons each. Bake for 11-13 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Allow to cool for 10 minutes, then transfer to a wire rack to cool completely.
Store cookies in an airtight container for up to 3 days. They can also be frozen for up to 2 months.