Great post! My question is slightly off topic. When I'm making darker cookie doughs, like gingerbread, I never sure when they're cooked enough because i cant really use browning as a guideline. Any tips? Or is it just trial and error? For darker cookies, I like to bake a single cookie for a "test" run. I bake it and check it 2-3 times to see how it looks, and if it burns, it's just one! I will know how long is long enough! Many times, when the cookie shows very little moisture between the cracks on top of the cookie, it is done baking--I will sometimes bake a little longer, like when I do ginger snaps, because I want a drier cookie, but I do watch the bottoms and bump the rack up a level to keep the cookies from browning too much on the bottom. Kim@KAF

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