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.