8.Scoop and bake. Using a small cookie scoop, or two spoons scoop dough into about 24 2-inch balls, placing each dough round onto one of two parchment paper–covered, spaced about 2 inches apart, large cookie sheets. Bake until cookie edges turn golden brown, 18-20 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.