I use insulated pans which is the same concept as the double pan but the double pan idea gives you flexibility. I use parchment too. I I like my insulated pans (I have over a dozen) because I can take them from the fridge to the oven and then start to reload the fridge for another batch. I like smaller fatter cookies with as little spread as possible. The stoneware might work great but I swear by my method too! There is more than one way to bake a perfect cookie. I love the double pan idea because you could use it in a vacation kitchen or anywhere you don't have your stoneware or insulated pans.

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