One baking sheet at a time, bake until the cookies are slightly puffed in the center, about 8 minutes. Give the baking sheet a slight tap in the oven, dropping it from about 1 inch (3 cm) above the rack to deflate the cookies. Rotate the baking sheet 180 degrees.
We’re still researching the precise science behind the dropping of the cookies, but our strongest theory is that the drama of knocking out of the air ensures a denser, softer, chewier texture. Sorta like dropping a pan of brownie batter on the counter before sliding it into the oven does the same thing. Stay tuned…
