Put mixture in the refrigerator for about 15 minutes to harden up a little to make for easier scooping. (You can skip this step if you'd like).
Using an ice cream scooper (I used this one), scoop out level spoonfuls onto a baking sheet. Don't be afraid to pack the mixture into the scoop. These cookies do not spread very much so you can put a lot onto a single baking sheet. (I alternated 2 baking sheets and kept putting the mixture back in the fridge in between so they didn't get mushy).
Bake for 17-18 minutes. They should have a nice golden color on the bottom and a light golden color on top.
Let the cookies cool a little before moving them to a cooling rack to make sure the chocolate sets a bit.
You can always make these with dairy if you do not have to worry about being dairy free!