Using a regular-sized ice cream scoop or ¼ cup measuring cup, scoop out dough, shape into 1 ½ inch (4 cm) balls and place dough balls on baking tray, leaving room for the cookies to spread. Sprinkle dough balls with sea salt flakes.
Store cookies tightly covered at room temperature for up to one week or freeze for up to two months. I recommend freezing all the cookies and taking them out individually as needed. They thaw after only a few minutes at room temperature and the texture is amazing. Eating them half-frozen is my favorite!
Baking tips: 1. The liquids in the dough will be absorbed by the dry ingredients after a while. This is not a problem – but if you have the impression that the dough isn’t spreading enough in the oven and the cookies are coming out thicker than you prefer, you can turn the oven temperature down to 325°F (160°C) and bake the cookies for a couple of minutes longer. 2. If the cookies seem too soft after baking and resting two minutes and are falling apart, just stick them back into the oven to bake for another 2 ½ minutes and they will be great.