Dark Pans and Cookie Size
Posted: 23 July 2012 01:26 PM   [ Ignore ]
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Hello everyone!
I just bought some new, smal, Chicago Metallic, cookie sheets. They are dark non-stick, and I have a few questions.
1. They came with the directions to reduce baking time by 25 degrees. I know that that’s a good rule for dark pans, but I think I’ve read somewhere that Rose said that the combination of dark pans and nonstick coating kind of cancel each other out. Am I imagning it?

2. Say I have a recipe for chocolate chip cookies, but the recipe makes GIGANTIC cookies, and I want to make them smaller. I should raise the temperature up a bit, right? So that the heat will work the same way it does for the big cookies?

3. If 2 is true, AND I have a dark cookie sheet- should I just keep the temperature as it is? The thing I don’t get is that if the dark pans absorb heat faster/better, then the bottom will darken faster, right? It should affect the “top” part of the cookie? Or is it that because they are small [at least smaller than a standard cake] there isn’t much seperation between top and bottom parts?


Any help would be appreciated.
Thanks!

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Posted: 25 July 2012 12:18 PM   [ Ignore ]   [ # 1 ]
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Thanks everyone!
What if I’ll stack two sheets together- will it be enough to prevent the excessive-bottom-browning?

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Posted: 26 July 2012 12:23 AM   [ Ignore ]   [ # 2 ]
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CharlesT - 25 July 2012 08:26 PM
McBrownie - 25 July 2012 03:18 PM

Thanks everyone!
What if I’ll stack two sheets together- will it be enough to prevent the excessive-bottom-browning?

Seems unnecessary to me, when you can just reduce the temperature.

But if you reduce the temperature, it just means that the bottom will be baked the same way it normally would [say, in a 350]. but the top of the cookie will have a lesser temperature than what it should have. Won’t it affect the finished cookie?

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Posted: 26 July 2012 08:49 AM   [ Ignore ]   [ # 3 ]
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Thanks! I’ll try it.

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