If you’re making a large batch of cookies and you only have one or two sheets of baking paper to use at a time, one way to avoid the dreaded burnt undersides that you get when you overbake cookies is to run the bottom of the cookie sheet under cool water in between batches. It cools the pan down so you don’t wind up overbaking the bottoms of the cookies.
Photo by Steven Depolo.
People who have been baking for ages likely know this trick already, but for those of us who only make cookies once or twice a year, it’s a great way to make sure your cookies come out perfectly every time. All you have to do is grab the cookie sheet with an oven mitt after you’ve moved the fresh cookies off of it, flip it over, and run the bottom under the tap until the pan is cool enough to touch. Then dry off the bottom, turn it back over, load it up with cookies and put it back in the oven. Just be careful not to use water that’s too cold: if you have a cheap or thin cookie sheet, it may warp under cold water.
Do you do this with your cookie sheets already? Do you have any other baking secrets to share? Let’s hear them in the comments below.
Cool the Pan for Perfectly Baked Cookies [Real Simple]
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