it in the freezer to chill for 10 minutes. go brew a pot of coffee because in about 20 minutes, you’re going to be glad you did.
roll the dough into 1-inch balls (i used my 1-tablespoon-sized ice cream scoop again), and line the balls up at least 2 inches apart on the prepared baking sheet.
at this point i sprinkled on the sea salt, but you could wait to do it until after the cookies are baked.
pop the cookies into the oven and bake until they’re set along the outside and slightly doughy in the center (this took about 8 to 9 minutes in my oven). remember to cool the cookies 