Here's when to use each option: Cookies on parchment: Ideal for delicate cookies that might stick. Foil-lined baking sheet: Perfect for crispy edges. Baking dish: Use for thick, chewy bar cookies.
Baking cookies with foil will lead to uneven baking. The bottoms will likely get browner than you'd like before the rest of the cookie is done baking; the bottoms may even burn before the cookie is done. It's because aluminum is a natural conductor. Parchment paper allows cookies to bake evenly.
If the oven temp is going to be above 400F for a significant amount of time, foil might be better. Most parchment paper is good to about 425F but if you go above that, you start to run the risk of fire.
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.
While foil and plastic wrap seal out air, parchment paper allows foods to breathe a little when wrapped. This means exterior crusts stay crisp, instead of getting soggy.
However, this is not without its own drawbacks. Unbleached wood fibers can contaminate food with which they come into contact, and since lignin is the component responsible for wood charring when burnt, unbleached parchment paper could be more prone to smoking at high temperatures6.
Comparing Baking Effects:
Texture and Browning: Parchment paper fosters a slightly crisper texture and even browning, owing to the separation it creates between the batter and the pan. Non-stick pans may yield distinct textures and browning results based on factors such as pan material and coating quality.
For those ooey, gooey chocolate chip cookies, 375 degrees Fahrenheit is your sweet spot. It's the perfect temperature to ensure super crispy exterior edges, while leaving the center slightly underdone and, thus, doughy and fudgey.
Unlike greasing a baking sheet, parchment paper provides a non-stick surface without the need for additional fats, resulting in cookies that effortlessly release from the baking surface. Additionally, its heat-resistant properties prevent cookies from sticking or burning, promoting even browning and a uniform texture.
For example, if you use foil for chicken, you might find small pieces attached to the bottom of your meat. Foil can also withstand higher temperatures, making it ideal for cooking anything grilled or broiled. Still, parchment paper can work great for a variety of oven-roasted chicken dishes.
You can use parchment paper or wax paper to cool your melted chocolate creations. Line a baking sheet with your choice of paper and drizzle your designs directly on the sheet. Or dip your strawberries, bananas, and dried fruits in melted chocolate and place them on the lined baking sheet.
The directly-on-the-pan method is very simple and works well, but there is a lot of cleanup. You have to soak the pan before you can wash it. I really didn't think this would be the case, but I liked the parchment method the best. It had the least cleanup, and the bacon cooked really nicely.
Baking Sugar Cookies on Parchment Paper
Always line your cookie sheet with parchment paper for even baking and cookies that slide right off the sheet. The SmartGrid® lines on our parchment paper make it simple to space out cookies just right, giving you better baking results.
In contrast, convection ovens have a fan that circulates hot air around the food, resulting in more even cooking and a faster cooking time. This fan also helps to reduce hot spots and promote browning, making it ideal for baking cookies.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and place the cookies in the pan, evenly spaced. (Cooking in two batches with 3 or 4 cookies per pan is a very good idea.)
Every oven setting has its own unique cooking and heating properties, which will have different effects on how a bake turns out. Conventional heating is great for cakes, while fan-assisted convection (specifically the mode in combination with conventional heating) is better suited for cookies, brownies and blondies.
If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.
If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.
Aluminum foil has many uses, but it's particularly helpful in the oven. It's easy to form around any baking vessel, so it protects the pan from grease and burned-on bits better than parchment paper.
When Not to Use Parchment Paper. Parchment paper is not designed for high-heat cooking. Avoid using it in your oven or on the grill if temperature will exceed 400 degrees, says Michelle Weaver, chef at Charleston Grill in South Carolina, as there's a chance it could catch fire.