This Baking Sheet Mistake Could Be Ruining Your Cookies
There's nothing like a gooey, delicious homemade cookie, but using the right baking tools are key to getting that perfect texture.
One mistake many people make when baking cookies is using an aluminum foil-lined baking sheet. Aluminum foil seems convenient for baking, but it can ruin a good batch of cookies. Foil changes the way heat moves across the pan and affects how the dough spreads.
Understanding the risk of using tin foil for cookies can help you improve texture and consistency in your baking.
Foil causes uneven browning
Aluminum foil reflects heat instead of absorbing it. This creates hot spots that brown the bottoms of cookies too quickly, while often leaving the centers underdone.
Some batches end up crisp in some places and pale in others. Using foil may even cause the bottoms of the cookies to burn while the middle remains underbaked.
What to use instead
Instead of reaching for aluminum foil, a plain baking sheet or parchment paper will provide a better alternative, helping cookies bake evenly and develop the right balance of softness and structure.
Parchment paper will distribute heat more evenly, giving your cookies a balanced texture with that perfect mix of softness and crunch.
The bottom line
Aluminum foil has its place in the kitchen, but it is not the best choice for baking cookies. A small change in your baking setup can deliver better color, shape, and taste.
When you choose materials that support even heat and balanced texture, your cookies come out closer to what you intended and far more delicious.