Like many of you I use a scoop and parchment paper and 3 cookie sheets. But I slide the hot cookie filled paper onto the counter top as it comes out of the oven. Then I place the hot sheet onto a wire rack and cover it with ice filled rectangular foil pans. The ice cools the pan down by the time I'm ready to slide the newly refilled parchment paper back onto the cold pan. Like others said it keeps the cookies from being too flat from a hot pan. I precut lots of parchment paper using an envelope opener and then store them rolled up inside an empty paper towel cardboard.

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