Preheat oven at 350 degrees F. bake or 325 degrees Convection.
Take each ball, press down in circle to about 3 to 3.5 inches across, making sure each cookie is even all around, especially the edges, that often get too thin. This will ensure more even baking.
Measure out 18 cookies in balls. Each cookies is approximately 55 grams.
Bake 6-8 at a time if making very large cookies.
Bake on un-greased pan (I use silpat or parchment) to easily remove.
Bake for approximately 14 minutes. Check at 12 minutes just to see how far they have come.
Leave the cookies on the sheet untouched for at least ten minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
Allow to COMPLETELY COOL, before storing.
Store in cookie tins. I've left on counter for a few days and they stayed fresh.
If you put in plastic bag, you will add moisture to the cookie and change the texture.
You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.