Tightly cover the bowl and chill dough for at least 3 hours or overnight.* Before baking, allow dough to stand at room temperature for about 45 minutes until it is soft enough to shape into balls.
Preheat oven to 350°F (175°C) and line baking tray with parchment paper. Roll dough into balls of about 1 ¼ inches (3 cm) in diameter (slightly smaller than golf balls). Place dough balls on baking tray, leaving plenty of room for the cookies to spread.
*If you want to bake the cookies immediately, add an extra ¼ cup of flour, for a total of 2 ¾ cups (385 g) of flour. OR freeze cookie dough balls for 20 minutes before baking.