Cost Cutter
Darragh Doiron
"About Professional Baking: The Essentials," by Gail Sokol, has photographs to take you through complicated procedures. Here are some easy tips for successful cookies:
- While they are still slightly warm, remove cookies from sheet pans that have been greased or parchment lined using an offset spatula.
- Do not overbake cookies. Often, cookies appear soft and underbaked after the allotted time in the oven, but they firm up as they are cooled.
- For cookies that are not meant to rise, it is important for the dough to remain the same shape after baking as it was when it went into the oven. Because little or no chemical leaveners are used in these recipes, it is important not to overmix the dough, which would cause air to be incorporated and the cookie to rise.