Preheat oven at 350 degrees F. bake or 325 degrees Convection.
Slice across cookie roll 1/2 inch.
Using hands press down to make cookie be 2.5 inch across, but mold with hands to smooth out edges so cookie is same thickness all over.
Top each with a sprinkling of salt. Optional.
Bake on ungreased pan (I use silpat or parchment) to easy remove.
I get between 18-20 cookies or 9 to 10 from each roll when making a flat cookie. I got about a dozen when making a chunky cookie.
Bake for ten minutes. Check to see if you need to add another minute or two.
Cool on baking rack.
Allow to COMPLETELY COOL, before storing.
Store in cookie tins. I've left on counter for a few days.
If you put in plastic bag, you will add moisture to the cookie and change the texture.
You can freeze cookie dough and baked cookies.