Everyone loves golden brown, chewy cookies, but it sometimes seems impossible to achieve. Some turn out overdone, others underdone, and there are always a few burnt stragglers in every batch. It may not be your oven's fault, the recipe's fault, or even a reflection of your baking skills---it may be your cookie sheet. Try an insulated cookie sheet next time, and enjoy the compliments that come from a gooey, perfectly baked cookie.
Features
An insulated cookie sheet is constructed of two pieces of metal, usually aluminum, that have been laid one on top of the other and joined together to create a permanent air pocket between the layers. Insulated cookie sheets come in many shapes and sizes, and are usually made with non-stick surfaces and without a rimmed edge. They are readily available in stores and online, but they tend to be a little more expensive than traditional cookie sheets.
How They Work
The heat of an oven bakes cookies on top, while the direct heat of a cookie sheet bakes the bottom. Many times, cookie sheets get too hot, resulting in overly browned, crispy bottoms. With an insulated cookie sheet, the air pocket between the layers heats up to the same temperature as the oven, keeping both the top and bottom heat sources consistent and resulting in even browning on both sides of the cookie.
Benefits
Insulated cookie sheets produce cookies that are soft, chewy and lightly browned. Cookies on an insulated sheet will all bake at the same rate because the heated air pocket eliminates hot spots, resulting in consistent, evenly-baked batches. Insulated cookie sheets also resist bending, chipping and peeling due to the double-layer construction, making them a reliable investment for your kitchen. Since most insulated sheets are non-stick, cookies also come off the sheets easily without breaking.
Considerations
Cookies tend to take longer to bake on insulated cookie sheets than usual; add a few minutes (and a very watchful eye) to your recipe's bake time. Insulated cookie sheets also tend to make cookies spread more than on traditional sheets. Placing cookies an extra quarter-inch apart on the sheet will keep them from spreading into one another. If you prefer crispy cookies, stick with non-insulated, shiny aluminum cookie sheets for best results.
Care
Insulated cookie sheets should never be immersed in water. Because the two pieces of metal are usually crimped together, water can get into the air pocket causing the pan to lose its effectiveness and sometimes creating an unpleasant odor. Instead, gently scrape off any cookie crumbs with a utensil that is safe for non-stick cookware and clean with a damp sponge and mild detergent. Lay the insulated cookie sheets flat to store; if stored standing upright, corners may bend and break the air pocket's seal.
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