Baked two trays of the same chocolate-chip cookie dough, 12 minutes apart. First tray: thick centers, lightly browned edges. Second tray: flat discs with crispy rims. Same scoop, same oven setting, same parchment brand. The dough sat on the counter while the first tray baked, and I reused its still-warm metal sheet. I suspect the hot pan melted the butter before the cookies set. Would chilling the second set of dough fix this, or is a completely cool tray essential?
Cookies spreading much more on the second tray than the first
- baking
- cookies
- spreading
- tray
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3 replies
A hot tray will absolutely make them spread faster. I let my sheet cool a bit between batches, and if I'm in a hurry I slide the dough onto...
A hot tray will absolutely make them spread faster. I let my sheet cool a bit between batches, and if I'm in a hurry I slide the dough onto a cool upside-down pan instead of reusing the warm one.
I’d add that the dough warming up on the counter matters too. If the second tray sat around while the first baked, it was already in a softer state before it hit the sheet.
Do you think chilling the scooped dough for the second batch would be enough on its own, or is the tray the main culprit? I’ve had cookie do...