Using parchment paper for baking cookies will enable them to bake more evenly, and the non-stick quality will also help prevent them from cracking or breaking when lifting them off the sheet.
Use parchment paper instead. Foil will burn the bottom of you cookies before they're really baked fully. Parchment paper doesn't conduct heat and it's just as easy to clean up, and way easier to get the cookies off.
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.
Yes, Because parchment help cookies bake more evenly, the non-stick quality also helps prevent them from cracking or breaking when lifting them off the sheet.
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.
The benefit of using parchment paper vs. aluminum foil in the oven is that the parchment is naturally nonstick. You'll have to spritz an aluminum foil liner with cooking spray to get the same nonstick benefits.
Since parchment paper doesn't have a helpful “this end up” sign with an arrow, it takes a little detective work. Just hold the paper up to the light and look for the side that's slightly glossier or shinier. It is the shiny or glossy side of the parchment paper that should be face up on your baking sheet or cake pan.
Baking chocolate chip cookies at 350°F will take between 9 and 12 minutes. The key to getting the perfect bake is to watch the cookies closely when they are near the end of their baking time. You want the cookies to be golden brown and just set in the center.
Too little flour, too much sugar
In the same vein, too much sugar leads to the same flat results. “Sugar melts while baking, becoming a liquid ingredient and causing the dough to spread,” Xander shares. If your cookies are consistently coming out flat, weigh your sugar to ensure you're using the right amount.
When using parchment paper to bake cookies, keep these key tips in mind for best results: Pre-cut sheets: These sheets are cut to fit your baking sheet perfectly, and are perfectly flat (no rolling!). Avoid greasing: Parchment paper is nonstick, so there's no need to grease before using.
Differences Between Convection and Conventional Ovens
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.
Parchment Paper
The cookies required five extra minutes of baking time. While we had to wait the extra time for the bottoms to brown, the tops were getting increasingly crispier. In the end, the whole cookie turned out a bit crispier and more browned than we would have liked.
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.
A lower temperature will require more cooking time and will ultimately result in a thinner, crisper chocolate chip cookie. For those ooey, gooey chocolate chip cookies, 375 degrees Fahrenheit is your sweet spot.
Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.
A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.
This means that if you're cooking in a skillet over medium, medium-low, or low heat, you'll probably be fine using parchment. Hill uses it in the oven all the time for any temps under 450°F, but never risks using it on the grill, with the broiler, or in a skillet over high heat because the temperature can exceed 500°F.
"When ingredients are heated, especially chocolate, jelly and sugar, they can become sticky and hard, making them likely to adhere to the paper. This is fairly unavoidable, since these ingredients are in most pastries," states Richards.
Greasing Pans
Rege always uses oil or butter in addition to parchment to ensure that everything will come out cleanly. She makes sure to grease the pan before adding parchment (which helps the parchment adhere and hold in place), then greases the parchment surface as well.
From a cooking perspective, bleached and unbleached parchment paper can be used interchangeably for all the same tasks. The color or treatment of the papers will not affect the expected outcome of a recipe.