Scoop and refrigerate dough.For large cookies:
Using a large scoop (or a 1/4 cup), scoop your cookies on to a parchment paper lined cookie sheet and flatten with your hand until about 1/2-inch thickness. (I placed all my cookies side by side on the same cookie sheet) and chill covered with plastic wrap in your refrigerator for 24 hours.For smaller (regular sized) cookies:
Use a 1-inch (small) scoop (or about 1 tablespoonful) and place about 2 inches apart onto a cookie sheet. Cover the cookie sheet with plastic wrap and refrigerate for 24 hours.