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Do cookie sheets have to be cool when you put dough on?

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So I've recently overcome my crippling fear of making cookies.

However, I still only own one cookie sheet, and have noticed that when I re-fill for my second batch, the cookies come out shaped all funny--like the edges melted too much. They're more puddle-shapped, without the clean round edges that are desirable in a yummy cookie.

These cookies taste fine, but I was wondering if it's because I put the dough on a warm sheet. Has anyone else had this problem? Do you throw your cookie sheet in the fridge for a few minutes before refilling?

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  1. Do cookie sheets have to be cool when you put dough on?


    Do you throw your cookie sheet in the fridge for a few minutes before refilling?

    I have more than one cookie sheet.

    1. You guessed right: ideally you should let your cookie sheets cool down a bit before you do a second batch. Spreading too much, not keeping their shape, etc. sound like exactly the type of thing that could happen.

      I have several sheets (they're cheap at restaurant supply stores) for rotating, but you can also run the cookie sheet under cold water to cool it down quickly.

      1. If you are using the air cushioned cookie sheets, do not soak, they will take up water on the inside. But yes, they do need to cool down. In winter I just put them out on my porch. They cool down very quickly, I too suggest getting several then you can rotate between batches.

        1. You can get very good quality aluminum cookie sheets (aka sheet pans) for about $5-7 at restaurant supply stores.

          Also, I wouldn't put a hot cookie sheet in the fridge to cool it down. You'll raise the temp in the fridge too much and risk ruining the food in there. I think one of the earlier posts was suggesting to do this.

          1. I only had one cookie sheet for a long time (poor grad student). Cover part of your counter with a sheet of foil. When you have baked a sheet of cookies, move them from the baking sheet to the foil on the counter to cool (I also had no cooling rack). Flip the baking sheet over and run cool water over the back of the sheet (try to keep the baking surface dry) to cool it quickly, then bake more cookies! By the time you run out of room on the foil, the first batch should be cool and you can put them elsewhere.

            Yeah-- I know that this method warps the heck out of the cookie sheet, but I had a piece of crap cookie sheet that probably started out warped so it didn't bother me.

            1. r
              Reared on Home Cookin

              Cold is not necessary, but you should not use a hot or even a warm sheet. Your second batches may taste the same, but their textures will be inferior.

              Think of it this way: don't melt the butter. Cookies have butter in them, mixed up with the other stuff. You do not want to melt the butter in the cookies prior to cooking them. This is because the melting away of hot butter and the leaving behind of a latticework of cooked flour and sugar is what creates the structure of the cookie itself, the pleasant crunch.

              By the same token, you do not want to overwork your cookie dough when you are mixing it in the first place. You actually want a mix of air bubbles and teeny tiny pieces of butter separated by flour. If you overwork/overmix the cookie dough, you lose the air bubbles and you lose the separateness of butter and flour. You can test this: separate your dough into three, overwork one, melt another, and leave the rest alone.

              BTW, for most purposes the air-insulated sheets will produce a cookie that many people do not prefer. The air insulation causes the bottoms of the cookies not to brown, but browning tastes good to many people.

              and, as somebody else suggested, putting hot things in the fridge is not a good idea if you want the food in the fridge to stay fresh as long as possible.