Line 3 baking sheets with aluminum foil, dull side up. Preheat the oven to 350F.
Place the chilled baking sheet in the pre-heated oven and bake for 10 minutes, until the cookie is puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookie set and the inside falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown while the centers are much lighter and not fully cooked.
Sarah recommends 4 cookies per pan, and freezing for 15 minutes before baking. Unless you really don't care about cookies that bake together, I'd recommend starting conservative: bake 1 cookie per pan, and freeze for 20-30 minutes (not any more or less; they won't spread evenly otherwise in my experience). You can get more audacious after a few batches of cookies if you feel comfortable/get tired later.