Cook’s Illustrated is right. These really are the best Thick and Chewy Chocolate Chip Cookies.

Unless you overcook them and turn them into rock hard inedible discs.

Not that I did that or anything…

In other words, don’t overcook them. 15 minutes is enough!

Thick and Chewy Chocolate Chip Cookies
From Cook’s Illustrated

2 1/8 cups (2 cups plus 2 tablespoons) bleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 to 2 cups semisweet or bittersweet chocolate chips

Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in desired amount of chips.

Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Each half will have a jagged surface where it was ripped from the other; rotate each half up so the jagged surface faced the ceiling and press the halves back into one ball so that the top surface remains jagged. (The nooks and crannies you have created will give the baked cookies an attractive and somewhat rough, uneven appearance.) Place formed dough onto one of two parchment paper-lined cookie sheets, about 9 balls per sheet.

Bake, reversing cookies sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Cool cookies on cookie sheets. Serve or store in airtight container.

Makes about 18 3-inch cookies