cookie cooling question
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Anonymous
| does it matter if you use cooling racks or not? what if i just leave them on the tray i baked them on or transfer them to paper towel on the countertop? how will it affect my end product? |
Anonymous
| If you leave them on a hot baking sheet they can over-cook, and setting them on a flat surface to cool can make them soggy. Not the end of the world, but not ideal if you're picky about the finished product! |
Anonymous
| Always use a cooling rack. |
Anonymous
| op i have the same issue with cooling cookies properly. Exactly WHEN can I transfer them to the cooling rack and with what tool? When I have used my silicone vented spatula after about two mins., otherwise perfect choc chip cookies have flopped and broken. Suggestions please |
Anonymous
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I usually transfer my cookies to a cooling rack either right after they come out of the oven or a minute later. I use a mini serving spatula, steel, from Pampered Chef. It is the perfect size for cookies.
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Anonymous
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As long as you use parchment paper, you can cool on the tray.
The cookie will be crispy. |
Anonymous
| Depending on what you are cooking. Sometimes you let them sit for 2-3 minutes (chocolate chip cookies) on the pan. They will still cook on the pan, but be cool and not break when moved. Cc cookies are cookies that should be under cooked so they are chewy. So watch them carefully. |
Anonymous
| I use silpat on the cookie sheet, transfer to cooling rack about 1 minute after taking out of oven. |
Anonymous
| It makes a difference--a well-written recipe will indicate how long to leave the cookie on a baking sheet before transferring it. Some cookies are better left on the sheet, others not. |
Anonymous
Don't use a silicone vented spatula for starters. You want a thin metal spatula. |