I go into more detail about chilling cooking dough when I shared my recipe for Soft and Chewy Ginger Molasses Cookies. For this particular recipe though, I always chill the batter before baking to help minimize spreading and to help the cookies keep their shape. You have two options here (well, three if you’re not really a chilled-batter kind of baker, which is perfectly fine too). One, you can roll the batter into balls, place them on your cookie sheet then chill the whole sheet before baking. If you don’t have fridge space there’s option two: chill the batter, roll them into balls then bake (I prefer option 2 – I roll them while I’m preheating my oven). Option 2 requires some strength and stamina as the batter gets tough (don’t worry, it’s a nice kind of tough); I just like to think of it as the calories I burn now so I can eat 2 cookies later (The Cookie Workout, you saw it here first!).