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Everybody says you have to bake cookies on a cold sheet, and my 7 batches say that is nonsense
I fought with my chocolate chip cookies for 5 weeks straight because every blog, video, and even my own sister kept saying the dough had to chill and the pan had to be cold. Batch after batch came out flat and greasy, and I was blaming my butter, my flour, the humidity in my apartment. Then one night I was tired and lazy and dropped the dough onto a pan that was still warm from the oven, and those cookies came out thick and chewy, best ones I ever made. So now I scoop straight onto a warm pan and my cookies finally look right, and I honestly think the cold pan rule is just repeated by people who never tested it side by side. Am I the only one who gets better cookies off a warm sheet, or is there something about my oven I am missing?
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hannahj4925d ago
Watched my friend do the same thing last month after years of cold pans and flat cookies, and she said the warm pan thing was a total game changer for her. Her theory is the cold pan shocks the dough, so the butter sets up before the cookie can spread, and a warm pan lets things start melting right away. Try it both ways side by side one more time and trust your own batches over what some blog says.
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