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Baking Cookies

  • roxlet Jul 14, 2013 09:28 AM
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This is a wonderful blog post from Kingarthurflour.com about baking cookies, and how drastically the results can vary depending on the pan you use, and how you prepare it (buttered, not buttered, parchment, not parchment). It just shows you how following a recipe to a T will not necessarily give you the results you want.

http://www.kingarthurflour.com/blog/2...

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  1. Interesting how the bottoms of the cookies baked on parchment are much more unevenly colored than those baked directly on the pan.

    2 Replies
    1. re: emily

      And I always bake mine on parchment! I have to say that I never noticed that the bottoms of my cookies baked unevenly. I use very thick Volrath cookie sheets with parchment paper over them.

      1. re: roxlet

        I've never noticed mine brown unevenly either, on both thicker stainless steel sheets or cheaper kitchenaid nonstick. OTOH, if I did notice the bottoms darkening, like those in the photos, I'd probably just turn down the oven and not think about it.

        I have noticed a big difference in the height of my cookies w/ both sheets. On the cheaper pans, the cookies bake up taller, every time. Even if I do the side by side. I would theorize that the thinner sheets get hotter faster and the cookies rise quickly in the beginning, before they set, as a result.

    2. "It’s possible to get perfectly browned cookies using any type of pan, and using/not using parchment. You simply have to adjust your baking time."

      But to know to adjust your baking time, you have to pay attention to what's happening in your kitchen at that moment and not just assume that the amount of time stated in the recipe is absolutely correct.

      Interesting article.