Slice the dough into 9 equal pieces, about 3-1/2 ounces each. Shape each into a ball. Alternatively, form balls from about 1-1/2 tablespoons dough. Transfer to the lined the baking sheets, 4 to 5 per large cookies per sheet. They spread quite a medium amount. Add additional chocolate chips to the tops to make them more tempting (optional).
Bake until the top edges turn golden brown (16 to 18 minutes for large cookies) and 12 minutes for 1-1/2 tablespoons of dough. The longer you bake them, the crunchier the edges.
*For Dairy-Free: Use hydrogenated palm oil for best results. Alternatively, use coconut oil as suggested by many dairy-free members. Others use Smart Balance margarine.
**For Egg-Free: Use an additional 1 tablespoon of butter or dairy-free substitute plus 2 tablespoons liquid from a can of cannellini or other white beans.