For evenly browned cookies, use a shiny, bright baking sheet at least 2 - inches shorter and narrower than the oven. Do not grease unless called for in the recipe. Line the baking sheet with a Silpat or parchment paper in place of greasing. Allow baking sheets to cool before putting more dough on the sheet.
Great tip, I'll have to try that. How about to make cookies more crunchy and less chewy without having to bake them to death?
ReplyDeleteThanks jinx1764. Hmm, for crunchy less chewy cookies I would use convection heat if you have it or cook 5 minutes longer then remove from the pan immediately to a wire rack. Leaving on the pan will allow moisture to go back into the cookie.
ReplyDeleteHi Ebi, I'm not a huge fan of non-stick bakeware especially the non-stick baking sheets I was buying (Baker's Secret). Wilson puts out a nicer, heavier duty product but if you watch the food channel they go for the Silpat® lined professional baking sheets. What I like about the professional baking sheets is not only are they heavier but they are a bit larger.
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