Originally
posted by
Pang:
Awesome read!! :p
I LOVE cookie science! I made so many cookies in a similar semi-scientific endeavour that even my scientist girlfriend bailed on it after trial 18.
He didn't touch on one aspect that I consider absolutely essential to creating a good cookie -- the cookie sheet and de-sheeting of the cookies! Using the wrong type of sheet setup or leaving the cookies on too long will surely ruin all of the hard work you put into the cookie dough.
Personally, I use a thin aluminum cookie sheet (no raised edges) that can handle a full width of parchment paper from Costco. Then I place the dough on the parchment paper so when they're done in the oven I can slide it onto a cooling rack so they cool uniformly. This also has the added bonus of allowing me to pre-fill a second sheet of parchment with dough while the first batch is cooking. At that point it's simple to slide it onto the baking sheet from the countertop and pop it into the oven with very little energy wasted.
My biggest pet peeve with cookies is burned bottoms and soft tops :p
Yea, burned bottoms are my biggest issue; you should comment on his thing with those, maybe he'll do more =D
EE Patron