After 30 minutes, place the balls of dough on the two parchment-lined sheet pans, six well-spaced cookies on each sheet. Bake them for 10 minutes on the two center racks of your oven, rotate the pans, and bake for an additional 5 to 6 minutes, until the cookies are lightly browned at the edges and set but damp-looking in the center. Remove the cookies from the oven and let them cool for a few minutes before eating them.

Store any uneaten cookies in a sealed container in the fridge. For the best results, warm them for 15 seconds in the microwave to refresh them before eating.