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Hit 50 cookie batches with no burnt bottoms
I've been baking chocolate chip cookies every Friday for a year and just realized I've made 50 batches without a single one sticking or burning on the bottom. My trick is using a light-colored aluminum sheet pan and placing it on the middle rack, no parchment paper. Has anyone else found that the pan color makes that big of a difference?
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evan_wilson1817h agoTop Commenter
Wow, my dark pans always scorch the bottoms no matter what I do.
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kimr1016h ago
Dark pans just soak up heat like crazy (learned that the hard way). My mom's old aluminum pan actually cooks way more even, even if it looks beat up. Maybe try turning the heat down a notch right when you start cooking.
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