I really do recommend getting a good 2 TBSP cookie scoop — they're useful for so much more than cookies. But if you don't have one, use a 1 tablespoon measuring spoon and do two flat scoops per cookie. To get the domed shape with the flat bottom, you'll need to use your hands. Since the dough is quite soft and sticky right after mixing, I recommend chilling it in the fridge for 30-60 minutes first.