This Baking Trick Will Help You Make Perfect Cookies

October 18, 2013 | By | Comments (6)

baking sheet under water

When you’re making dozens of tasty treats, it’s tempting to reuse baking sheets while they’re still hot from the oven. Stop right there! Raw dough on a warm pan produces unevenly baked cookies that are thin and overly-browned around the edges.

Rather than waiting for the temperature of the sheets to drop, try this quick fix: Run the underside of the hot pan under cold water until it’s cool. That way, you’ll have perfect cookies and you won’t even need to wipe the tray dry.

Making a cake instead? See baking tips for flawless cakes.

COMMENTS

  1. jan hunter

    WOW-such a great idea. Thanks!

    October 19, 2013 at 11:46 am
  2. Brad E Wakeman

    And then watch the pan warp. . . .

    October 21, 2013 at 11:13 am
  3. mokakaffee

    Brad, you’re absolutely right. Just own more than one pan. While one is in the oven, the other can cool to room temperature with no thermal shock.

    October 21, 2013 at 11:50 am
  4. Jammin64

    we’ve always used the 2 pan trick, one cools on counter away from stove, the other is baking. When timer goes off, fill extra pan, then pan in oven should be done. Switch! We also still use the brown paper bags from grocery store to cool cookies on. soaks up grease and easy clean up!

    October 23, 2013 at 2:57 pm
  5. Charles Burton

    I always use at least 2 pans for cookies. Depending on the size of the batch I’m making, I’ve used up to five trays at a time. Having grown up with a Grandfather who owned his own Bake Shop, washing the trays afterward is never a problem for me. Using more than a couple of trays allows not only the trays, but also the cookies to cool before removing the baked goods to a wire cooling rack.

    October 23, 2013 at 4:44 pm
  6. Rachel Stein

    Hi, everyone, thank you so much for your feedback. We would definitely recommend using this tip if only you have high-quality bakeware.

    October 24, 2013 at 4:49 pm

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