For smaller cookies, drop the dough by heaping tablespoons onto the prepared baking sheets (12 cookies per sheet). For large cookies (my preference), use a 4-Tablespoon sized cookie scoop
(leveling off the dough in the scoop to ensure equal portions) and drop dough balls onto cookie sheets (8 cookies per sheet). Bake small cookies for 8 to 10 minutes, and large cookies for 12 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.