Ella Walter
Cookie sheets and sheet pans are often used interchangeably, but they are distinct from one another. Sheet pans, also known as baking sheets, are flat pans with a lip or rim around the entire pan. Cookie sheets, on the other hand, have minimal to no rims and are designed specifically for baking cookies. They have one raised edge to grip and slide cookies off without disturbing their shape. While sheet pans are versatile and can be used for roasting vegetables, cakes, and even sheet pan dinners, cookie sheets are ideal for baking cookies, especially thin and delicate varieties, as they allow for better airflow and even cooking.
| Characteristics | Values |
|---|---|
| Pans used to bake cookies | Cookie sheets, baking sheets, sheet pans, baking trays, jelly roll pans |
| Cookie sheets | Flat with one raised edge, easy to slide cookies off the tray, insulated, ideal for delicate cookies |
| Baking sheets | Rimmed, also known as sheet pans, have raised edges to prevent spills, made of aluminum or stainless steel, can be non-stick |
| Sheet pans | Rimmed, rectangular, made of metal like steel or aluminum, can be non-stick, useful for roasting vegetables and baking cakes |
| Baking trays | Used interchangeably with sheet pans, commonly used term in the UK |
| Jelly roll pans | Similar to sheet pans, but a size between the quarter and half-sheet pans |
| Pros of baking sheets/sheet pans | Even browning, versatile, durable, easy to clean |
| Cons of baking sheets/sheet pans | Require special care, can react to acidic foods, may not be ideal for delicate cookies |
| Ideal sheet pan size for home cooking | Half-sheet pan (18 x 13 inches) |
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What You'll Learn
Sheet pan cookies recipe
Sheet pan cookies are a fun and convenient way to bake cookies for a crowd. They are easy to make and require minimal cleanup. This recipe will guide you through the process of making delicious sheet pan chocolate chip cookies.
Ingredients:
- 1 1/4 cups (2 1/2 sticks) of unsalted butter
- 1 cup of granulated sugar
- 1 cup of packed brown sugar
- 2 teaspoons of vanilla extract
- 3 large eggs
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- 2 cups of chocolate chips or chunks
- Flaky sea salt (optional garnish)
Instructions:
Start by preheating your oven to 350°F/175°C. Grease and line a 13x18-inch half-sheet pan with parchment paper. This size is important for even baking.
In a large, microwave-safe bowl, place the unsalted butter and cover it with a moist paper towel. Heat the butter in 20- to 30-second intervals until fully melted, then set it aside to cool for about 10 minutes. This prevents the butter from melting the chocolate chips when you mix the dough.
In a separate large mixing bowl, add the sugars and vanilla extract. Pour in the melted butter and whisk until well combined. Add the eggs and mix again.
Now, fold in the dry ingredients: flour, cornstarch, baking soda, and salt. Be careful not to overmix the dough once the flour is added, as this can develop too much gluten and make the cookies tough.
Add the chocolate chips or chunks to the mixture, reserving some for sprinkling on top of the dough before baking. You can also mix in other ingredients like nuts or candy bits, but don't exceed 2 cups total of mix-ins for easy dough spreading.
Carefully spread the dough into the prepared pan, pressing it into an even layer. Sprinkle the remaining chocolate chips on top.
Bake for 18 to 25 minutes, until the sheet pan cookies are golden brown on top and slightly underbaked in the center. The cookies will continue to bake and firm up once removed from the oven, so it's best to err on the side of underbaking.
Once done, place the cookie sheet on a wire rack to cool fully. If desired, garnish with flaky sea salt while the cookies are still warm. Finally, cut the sheet into slices, and you're ready to serve!
These sheet pan cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Enjoy the convenience and deliciousness of sheet pan cookies!
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Differences between cookie sheets and baking sheets
Cookie sheets and baking sheets are often used interchangeably, but there are some differences between the two. A cookie sheet is designed specifically for baking cookies. It has one raised or lipped edge, with three flat sides. The flat edges allow cookies to be slid off without disturbing their shape, and the lack of sides means that air circulates around the cookies, cooking them evenly.
A baking sheet, on the other hand, is a flat pan with rolled edges or lips on all sides. This design helps to contain batter and prevent liquids from spilling. The higher profile of a baking sheet means that it is more versatile than a cookie sheet and can be used for cakes, roasting vegetables, and other savoury preparations.
Both cookie sheets and baking sheets can be made from a variety of materials, including aluminum, steel, glass, and nonstick coatings. Aluminum baking sheets can react to acidic foods, resulting in a metallic taste and discolouration. Glass pans are ideal for fruit cobblers, crisps, and casseroles as they do not react with acidic ingredients, but they are heavy, fragile, and prone to thermal shock. Dark-coloured pans tend to brown baked goods faster, so oven temperatures and baking times may need to be adjusted.
In terms of size, a half sheet pan is approximately 18 by 13 inches, a quarter sheet pan is 13 by 9 inches, and an eighth sheet pan is 9 by 6.5 inches. The larger surface area of a sheet pan means that it can accommodate more food, which is useful for baking multiple cookies or roasting vegetables.
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Pros and cons of different sheet pan materials
Cookie sheets and baking sheets (also known as sheet pans) are different types of bakeware. Cookie sheets are designed specifically for baking cookies and have one short, angled edge with three flat sides. Baking sheets, on the other hand, have rolled edges with a lip around the entire pan, making them suitable for roasting and other savoury preparations.
Now, let's look at the pros and cons of different sheet pan materials:
Aluminium
Aluminium is a popular material for baking sheets and cookie sheets. It is affordable, durable, and easy to clean. Aluminium conducts heat efficiently, resulting in even cooking and browning. Rolled edges on aluminium baking sheets help prevent warping. However, one of the main drawbacks of aluminium is its reaction to acidic foods, which can result in a metallic taste and discolouration. To prevent this, it is recommended to line aluminium bakeware with parchment paper or use a non-stick baking mat.
Non-stick Coating
Baking sheets with a non-stick coating are convenient as they are easy to clean and allow for easy food release. However, non-stick coatings have some drawbacks. They can make cookies spread, and the coating may wear off over time. Additionally, non-stick coatings typically have a maximum temperature limit, so they may not be suitable for high-heat tasks like broiling.
Heavy-gauge Metal
Heavy-gauge metal baking sheets, such as those made of aluminized steel or thicker-gauge aluminium, are more durable and less prone to warping than thinner sheets. They provide more consistent and even temperatures, resulting in evenly browned food. However, the thicker material may slow down the browning process, and the heavier weight can make them more expensive.
Glass
Glass baking pans offer the advantage of not reacting with acidic ingredients, making them ideal for dishes like fruit cobblers or casseroles. Glass retains heat better than metal, keeping your food warm for longer. However, this same property increases the risk of overbaking. Glass pans are also heavier and more fragile than metal pans, and they are prone to thermal shock, so extreme temperature changes must be avoided.
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How to clean sheet pans
Cookie sheets and sheet pans are different types of bakeware. Cookie sheets have one short, angled edge and are open on the other three sides. Sheet pans, or baking sheets, have rolled edges with a lip around the entire pan. Cookie sheets are insulated, while sheet pans are not. Sheet pans are more versatile than cookie sheets due to their design and construction.
Sheet pans are frequently used in the kitchen and will develop a dark patina of baked-on oils over time. Burnt-on food and caked-on grease should be cleaned, and the longer you let them sit, the harder they will be to remove. However, it is not necessary to scrub away all the seasoning on your sheet pans. Seasoning can help protect aluminium pans from corrosion caused by acidic foods and can also improve heat absorption, resulting in quicker browning and faster cooking.
To clean your sheet pans without removing all the seasoning, you can try the following methods:
- Make a paste with baking soda and water, and scrub the pan with a sponge. Let the paste sit for 30 minutes to an hour before scrubbing for the best results.
- Sprinkle the pan with baking soda and water to make a paste, then scrub the pan with a wadded-up sheet of aluminium foil.
- Use a non-abrasive scrubber like a loofah and a mild cleanser like Mrs Meyer's cream cleanser.
- Soak the pan in a mixture of vinegar and hot water.
- Spray oven cleaner on the pan, cover it with plastic wrap, and let it sit for 30 minutes before scrubbing.
- Soak the pan in a paste of baking soda and hydrogen peroxide overnight, then scrape off the gunk with a plastic scraper before washing with warm soapy water.
Remember, it is important to distinguish between grime and seasoning. Grease, burnt-on food, and any other debris left on the pan after cooking should be washed off regularly.
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Best sheet pans for cookies
Cookie sheets and baking sheets (also known as sheet pans) are different types of bakeware. Cookie sheets are specifically designed for baking cookies. They have a lip on one side for easy gripping and three flat sides. Their flat edges allow you to slide cookies off without disturbing their shape, and the lack of sides means air circulates around the cookies more easily, cooking them more evenly.
Baking sheets, on the other hand, have rolled edges with a lip around the entire pan, making them suitable for roasting and other savoury preparations. The edges prevent any liquids that accumulate from running off the pan and into your oven. They can also be used for very shallow cakes, such as jelly rolls, as well as for cookies.
When choosing a cookie sheet, it is important to consider the material. Aluminium baking sheets transfer heat the best, but they react to acidic foods and can cause discolouration and a metallic taste. To prevent this, line aluminium bakeware with parchment paper or use a Silpat (a non-stick baking mat). Insulated cookie sheets are also an option, as they prevent the bottoms of cookies from browning too much or too quickly, but they bake more slowly and are not suitable if you want crispy edges or browned bottoms.
Non-stick cookie sheets are another popular option, as they are easy to clean, but not all non-stick cookie sheets are created equal. Some options include:
- OXO Good Grips Pro Half Sheet Pan: This pan is ceramic-reinforced with a two-layer coating for easy food release while protecting against scratching, staining, and corrosion. It is micro-textured with a non-stick pattern to minimize surface contact and increase airflow for even baking.
- Williams Sonoma Cookie Sheet: Made from aluminized steel that is non-stick and super slick, so cookies easily come off the pan without leaving any bits stuck to the surface. The reinforced edges make it extra resistant to warping, and the flat surface allows for ample space between cookies.
- T-fal's AirBake Natural Cookie Sheets: A lightweight and easy-to-clean option.
If you are looking for a rimless cookie sheet, Nordic Ware is a popular option. They are thick, sturdy, and made of light metal, making them suitable for both sweet and savoury preparations.
For home cooking, a half-sheet pan (measuring 18 inches by 13 inches) is generally the most suitable option. It can be made of aluminium or stainless steel and purchased with or without a non-stick coating.
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Frequently asked questions
Cookie sheets are designed specifically for baking cookies. They have a lip on one side for gripping and three flat sides. The flat edges allow you to slide cookies off without disturbing their shape, and the lack of sides means air circulates around the cookies more easily, cooking them more evenly. Baking sheets, on the other hand, have rolled edges with a lip around the entire pan, making them suitable for roasting and other savoury preparations.
The best sheet pans for baking cookies are made from lightweight, warp-resistant aluminised steel and have an uncoated surface. They are durable and can withstand heavy use without worrying about damage. Silicone-based coatings are also ideal for messier, stickier recipes like jam-filled bar cookies.
A half-sheet pan, measuring 18 inches by 13 inches, will generally be the most useful for home cooking. However, a quarter-sheet pan, measuring 13 inches by 9 inches, is ideal for smaller portions.
