Preheat the oven to 375 F. Pinch off heaping tablespoonfuls of dough and use the palms of your hand to roll them into smooth balls, about 1 1/4 inch in diameter (smaller than golf balls). Then roll the balls in the raw cane sugar and place them on a silpat (silicone) mat lined baking sheet 2 inches apart. Keep the dough in the refrigerator between batches. Bake for 7 or 8 minutes (9 minutes if you want the cookies to be crunchy all the way through). Allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely. They will harden as they cool. The outsides will be beautifully crunchy and the insides will be amazingly chewy. These cookies are the best on the first day. After that, the flavour will still be great, but the texture may get a little denser. Store them at room temperature in an airtight container to preserve the chewiness or loosely covered to keep them crunchy.