It’s tempting to leave these cookies in the oven a little longer, but they firm up as they cool.
If you want equally-sized cookies, measure the entire ball of dough and then divide by 36 to determine the size of each cookie dough ball. For me, the entire ball of dough weighed 32.25 ounces, so divided by 36, my individual cookie dough balls weighted .90 each.
On sugar: I used turbinado (raw sugar), but coconut sugar would work well in this recipe too. If you don’t have either, granulated sugar works fine.
If you’re in a hurry, cut the dough in half and wrap both in plastic wrap. Place both dough balls in the freezer. Wait ten minutes, remove one of the dough balls and begin rolling into individual cookie dough balls. Bake those and then remove the second dough ball and begin rolling it into individual dough balls.