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Hit 50 cookie batches with no burnt bottoms
I've been baking chocolate chip cookies every Friday for a year and just realized I've made 50 batches without a single one sticking or burning on the bottom. My trick is using a light-colored aluminum sheet pan and placing it on the middle rack, no parchment paper. Has anyone else found that the pan color makes that big of a difference?
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evan_wilson182mo ago
Wow, my dark pans always scorch the bottoms no matter what I do.
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kimr102mo agoMost Upvoted
Dark pans just soak up heat like crazy (learned that the hard way). My mom's old aluminum pan actually cooks way more even, even if it looks beat up. Maybe try turning the heat down a notch right when you start cooking.
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Got a buddy named Chris who swore by his grandma's dark pan for years. He made these amazing lemon bars but the bottom always came out like a hockey puck. I told him exactly what @kimr10 said about heat absorption and he laughed it off. Well one weekend he forgot his pan at a potluck and had to borrow a light colored one from a neighbor. Texted me later that night saying he finally believed me after seeing those perfect golden bottoms. He still uses that beat up aluminum one now and jokes about his grandma leading him astray.
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