Baking tip

[serai]

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When making chocolate chip cookies, always bake on a light aluminum sheet, preferably lined with parchment. I went through four trays of cookies, wondering why no matter what I did they came out with burny bottoms, until I hauled out my aluminum sheet and tried that. (I don't use it much because it's insulated, which makes cleaning it more fussy than I like.) Voila! Nice golden bottoms that matched the tops of the cookies. The material you cook in really does matter a whole lot.

Also, beware of recipes that seem to jack up the oven temperature. This one said 375 F, but I've rarely seen any cookie recipe that goes over 350 F, certainly not chocolate chip. When I used the aluminum pan, I also lowered the temperature, and the combination did the trick. :)

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Comments

[shirebound]

You may have solved my Pillsbury Crescent Rolls mystery. The bottoms always burn, no matter what I do. I'll try an aluminum sheet.

[serai1.livejournal.com]

Try the paper, too. I pretty much never bake without it anymore, unless the recipe specifically calls for a plain sheet with no lining or greasing. Makes things SO much easier. ;)

[addie71.livejournal.com]

I always use an aluminum sheet for cookies. I does make a difference! :)

[serai1.livejournal.com]

My steel ones lined with paper usually are fine; in fact, I use them interchangably with the aluminum ones when I have really big batches to bake. But for these, it just wasn't working. Live and learn! :)