How to Bake Cookies on 3 Different Surfaces
I really wanted to understand the difference between the 3 standard options when baking cookies so with one batch of cookie dough I did the test. I used a silicone liner first. I then tried using parchment paper. And finally I used a simple ungreased cookie sheet. Also noteworthy; I baked each batch for exactly 12 minutes. Here’s what I found:
The main disadvantage with using a silicone liner was that the cookies didn’t brown as well.
Parchment Paper Liner:
The cookies browned a bit better than the silicone liner cookies; however they did not spread as much as the silicone liner. Another option to reducing the mound is to flatten the cookie dough balls slightly before baking.
Ungreased Cookie Sheet:
Winner: using an ungreased cookie sheet worked best (my humble opinion). That is, for this cookie dough. It produced an evenly browned cookie that spreads nicely. I do plan to test the 3 baking surface options with other cookie dough.
ALL of the cookies had great texture and tasted great.
Net, net…the impact of using each of the different baking surfaces is color and ability to spread (make a flatter cookie, vs. mound).
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