Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation which leads to excess spread. Instead, I recommend lining your baking sheets with parchment paper or silicone baking mats.
The most common pan for cookies is a 13” x 9” x 2” size, sometimes referred to as a “quarter sheet.” Jelly roll pans measuring 15½” x10½” x 1” are also regularly used for baking cookies. Baking sheets, also called “cookie sheets,” are flat and rimless.
Lining a baking sheet when making cookies: Not only will the parchment help cookies bake more evenly, the non-stick quality also helps prevent them from cracking or breaking when lifting them off the sheet.
Baking with convection yields a rounded, taller cookie with a crisp exterior. Even heat created by the air circulating in convection yields the irresistible combination of crunchy and gooey – and some say it’s the secret to the perfect cookie. But, if you prefer a softer, chewy cookie, use Bake mode without convection.
Most cookies are still soft when done (they harden as they cool) and will continue to bake on the cookie sheet once removed from the oven. Remove cookies from the cookie sheet as soon as they are firm enough to transfer, using a spatula, to a cooling rack or paper towels to finish cooling.
Normally the cookie should not be too flat – should be rounded in the middle, should snap if it’s crispy or bend and break if it’s chewy. If it has nuts, there should be enough of them to have a piece in every bite. The cookies should be big enough to get a good taste of the cookie but not so big that it’s a full meal.
Baking Cookies in a Glass Pan
Some glass pans will shatter if they are exposed to high temperatures especially when set onto a cold surface while still extremely hot. … Because food does not bake as evenly when using a glass pan, only use this alternative if you do not have one of the others available to you.
You can use a pizza pan with holes to bake cookies as long as you line the pan with parchment paper or aluminum foil. Baking cookies directly on a pizza pan with holes will lead to dough sinking through the holes so it’s imperative to line your pan.
Cookies need to bake on the middle rack for even baking. If you can fit two pans on the middle rack without touching, you’ll get the baking results you want. If you add additional sheets of cookies on higher or lower racks, they might bake unevenly.
Ultimately, the scientific reason you should never bake cookies on a foil-lined baking sheet is simple: The parts of your cookie dough that come in direct contact with the foil are exposed to more concentrated heat than the rest of your cookies, thanks to aluminum’s natural conductor properties.
Parchment paper is actually the same thing as baking paper. It’s just that in some parts of the world it’s called one thing and in other parts of the world, it’s called another. The only difference is between parchment or baking paper, and wax paper.
There’s nothing worse than craving cookies only to have them stick to the foil as they bake. For this reason, I always grease aluminum foil before putting the cookie dough on top. This prevents any sticking from happening. … Just lightly grease the foil, otherwise the butter will burn if you use too much.
Use butter, stick margarine (with at least 80% oil) or shortening. Whipped, tub, soft, liquid or reduced-fat products contain air and water and will produce flat, tough, under-browned cookies. Try this tip with the 40+ cookie recipes that deserve a place in your collection.
Cookie temperatures fluctuate, with some recipes as low as 300 degrees Fahrenheit, and a few as high as 425 degrees Fahrenheit, but most recipes land on 375 or 350 to evenly bake the entirety of the cookie.
Mistake: When cookies turn out flat, the bad guy is often butter that is too soft or even melted. This makes cookies spread. The other culprit is too little flour—don’t hold back and make sure you master measuring. … If too-little flour was the issue, try adding an additional 1 to 2 tablespoons of flour to the dough.