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. I used a spoon to get the mixture out of the scoop easily. (I alternated 2 baking sheets and kept putting the mixture back in the fridge in between so they didn't get mushy).
Bake for 13-14 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!
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