BAKING THE BEST
COOKIES
Continued
from the previous page...
- Keep the cookie size consistent. Measure
the batter out carefully so all the cookies will be the same
size and thus they'll all bake at the same speed.
- Halfway through baking remember to reverse
the top and bottom sheets and also rotate each cookie sheet from
front to back.
- If the recipe specifies, for example baking
cookies 10 to 12 minutes, check them at 10 minutes, but to be
on the safe side, take a peak after 8 or 9 minutes of cooking.
Prefer soft and chewy cookies? Then just under bake them a bit
and allow to cool several minutes on baking sheets before transferring
to a cooling rack.
- Only bake one or two cookie sheets at
a time. And if you're making several batches of cookies make
sure you cool the cookie sheet completely before using it again
or your batter is apt to melt and run off the pan.
- Shiny, light colored cookie sheets do
a better job of evenly browning the bottoms of cookies than dark
sheets do. Shiny silver sheets heat much more evenly, and if
sticking is a concern use parchment baking paper for the best
results. The paper also keeps the bottom of the cookies from
over-browning. Parchment paper can be reused several times, both
front and back.
- And last, but not least, store completely
cooled cookies in an airtight container at room temperature.
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Source: Laurann Claridge, Chef
and Food Talk Columnist for the Houston Chronicle, Houston, Texas
USA.
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