Fran Swisher

August 26, 2018 at 6:30pm

I chill dough sometimes. Usually because my baking is interrupted. But another trick I've learned to slow the spread is to make sure the pans are cold. I use parchment paper and 2 pans. Arrange dough on one sheet and bake it while doing the same to the second sheet. When the first sheet is done I slide the paper onto the counter to cool and put the second sheet in the oven. The first hot sheet is already on a cooling rack. I put a bunch of ice cubes into a similarly-sized pan (I use aluminum for this) and place it on top of the hot pan. The cubes melt and the pan becomes cold and ready to bake the next batch of cookie dough already placed on the parchment sheet and just waiting. The baking goes really quickly once you get the rhythm going. The only time I don't do this is when baking cookies that specifically say to let them sit on the hot pan a bit after pulling from the oven.
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