Using a 1/4 cup scoop, scoop dough out onto cookie sheets, I line mine with parchment when using toffee bits, as they stick really bad, but you wouldn't need to. I only place 6 cookies on one sheet to allow room to spread. Press down with palm of hand slightly. At this point, you may sprinkle tops of cookies with a little more coarse sea salt if desired. Bake for 13-15 minutes or until golden brown on edges and tops are starting to crack a bit. Remove from oven, place cookie sheet on racks, allowing cookies to cool 3 minutes on cookie sheets before removing.
If you feel you accidentally let the cookies bake to long, remove them from pans right away to racks to cool.