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Post by ruffles on Nov 24, 2013 1:55:44 GMT -5
I haven't used parchment paper very much but had a recipe for pumpkin cookies this week that called for it and I like their texture. The cookie bottoms have a nice delicate brownness to them. The cooking time for these was 20 minutes which seemed like a lot for a cookie. I needed to make my chocolate chip cookies for photo club this week so I tried them with the parchment paper but am not crazy about what happened. This is a recipe that I've tested and tried until I got it just the way I like it. It includes the cooking time which has to be close to perfect because over baking will ruin their texture. With the parchment paper they seem under baked. The bottoms are not as brown of course which makes a big difference in the flavor. I miss the browned bottom. Don't get me wrong. I thoroughly dislike burnt or over cooked .... well over done anything, not just cookie bottoms. The browned crispness really adds to the flavor as well as the texture. One of my thoughts about the parchment paper is that it may require an increase in cooking time.
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Post by meggie on Nov 24, 2013 12:28:06 GMT -5
I don't use parchment paper but a lot of recipes do call for it. I thought it was mainly to keep the cookies from sticking to the pan. Cookies and ovens tend to be individual things and take some fine tuning. If you have a regime for cookies that wooks, I'd stick with it.
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Post by ruffles on Nov 24, 2013 18:50:06 GMT -5
It may be something of a heat barrier. When the cookies are in direct contact with the pan, they are browner on their bottoms. Also, I am wondering if they can cook more and faster internally with direct contact to the pan. It was super easy to get all of them onto the cooling rack. I just lifted the edge of the paper and pulled the whole thing, cookies and paper, right up onto the rack.
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