Double-Panning Cookies: Crispy, Chewy, And Delicious!

Double-panning a batch of cookies is a useful technique to prevent over-browning or burning. This method involves stacking two baking sheets on top of each other, with the cookies placed on the top sheet. The extra layer slows down the rate at which the bottom of the cookies absorb heat, resulting in evenly cooked cookies without burnt bottoms. Double-panning is particularly useful for cookie recipes that use brown sugar, honey, molasses, or corn syrup, as these ingredients tend to burn more easily. While this technique may require a slight increase in baking time, it ensures that your cookies are cooked perfectly.

Preventing burnt cookie bottoms

Burnt cookie bottoms are a common problem, and often it's not the oven's fault. One of the main reasons this happens is the colour of the baking sheet. Darker baking sheets absorb heat more easily, so cookies are more likely to burn.

A simple and effective solution to this problem is to use two baking sheets. This method, known as double-panning, slows the rate at which the bottom of the baking sheet absorbs heat, preventing burning and resulting in perfectly cooked cookies. It's worth noting that this method works best for cookies made with brown sugar, honey, molasses, or corn syrup, as these ingredients tend to burn more easily.

When using the double-panning method, it's important to increase the baking time by a few minutes to ensure the cookies are cooked properly. This technique can be applied to any rack in the oven and is a great way to prevent burnt cookie bottoms without having to purchase a new baking sheet.

Another way to prevent burnt cookie bottoms is to cool your baking sheets between batches. If you're making a large batch of cookies, the sheets can retain heat, causing the next batch of cookies to melt and spread. Rinsing the sheets with cold water between batches can help speed up the cooling process.

Additionally, if you're making a cut-out or rolled cookie dough, it's best to divide the dough in half before rolling it out. This prevents the dough from becoming too soft, which can affect the texture of the cookies.

Adjustments to baking powder/soda

Baking powder and baking soda are leavening agents that produce carbon dioxide gas when moistened in a dough or batter, causing cookies to rise and inflate. When doubling a recipe, the general rule of thumb is to reduce the amount of baking powder/soda to 7/8 after doubling. For example, if the original recipe calls for 2 teaspoons, doubling the recipe would result in 4 teaspoons. Using the rule of thumb, you would then reduce this amount to 3.5 teaspoons (7/8 of 4 teaspoons).

This adjustment is important because too much baking powder or soda can cause cookies to rise impressively in the oven but then collapse and flatten once removed. This is because cookies have a low moisture content, and the chemical reaction between the baking powder/soda and the other ingredients doesn't fully occur until the cookies are baked.

Additionally, when doubling a recipe, it is essential to use the correct pan size. Using a bigger pan can cause the cookies to bake unevenly. It is generally recommended to make two separate batches instead of doubling the recipe and using a larger pan.

It is worth noting that some bakers have successfully doubled the amount of baking powder or soda in their cookie recipes without issues. However, others have reported flatter cookies when doubling the recipe without adjusting the leavening agents. Thus, it is generally recommended to reduce the amount of baking powder/soda slightly when doubling a recipe to avoid potential issues.

Scaling up other ingredients

Scaling up a cookie recipe is a process of multiplying your recipe to produce a larger batch of dough for more cookies. When doubling a recipe, it is important to be patient, use fresh ingredients, and be mindful of the amount of leavening agents used.

The main ingredients in a cookie recipe can generally be doubled without needing to make adjustments. These include flour, sugar, water, milk, chocolate, and dried fruit. Spices can also be doubled, but it is important to be precise with measurements to avoid overpowering the other flavours.

Baking powder and baking soda are the trickiest ingredients to scale up. They don't always scale up nicely, and using too much can cause your cookies to rise and then collapse and flatten. To be safe, use the following ratio: for every cup of flour, use 1 to 1 1/4 teaspoons of baking powder or 1/4 teaspoon of baking soda. If your recipe uses both, try to maintain this ratio.

Eggs can also be tricky when scaling up. Instead of the number of eggs, go by weight. Weigh three eggs, then divide by three to get the weight of one egg. You can then separate the yolks and whites and weigh them individually for reference.

It is also important to use accurate measurements when scaling up. Volume inaccuracies can make a big difference when increasing the recipe. Weighing all ingredients, including salt and leavening agents, will help ensure accuracy.

Finally, when doubling a recipe, make sure your mixer can handle a double batch. You don't want the dough to overflow, as this can lead to over-mixing. If you're unsure, it's better to make two single batches instead of one large double batch.

The impact of pan colour

The colour of the baking pan you choose will have an impact on how well your cookies bake. Dark-coloured pans absorb heat more efficiently than light-coloured pans, and more heat radiates off their surface. This means that cookies baked on a dark tray will have crispier edges and browned bottoms compared to those baked on a light tray.

Double-panning, or stacking two baking sheets on top of each other, can help to prevent burnt cookie bottoms. This method slows the rate at which the bottom of the baking sheet absorbs heat, resulting in perfectly cooked cookies.

While double-panning can be used for all cookie recipes, it is particularly necessary for recipes that use brown sugar, honey, molasses, or corn syrup, as these ingredients are more likely to burn.

If you are committed to using dark baking pans, it is recommended to reduce the baking temperature by 25 degrees Fahrenheit. This will help to prevent the edges of your cookies from burning and allow the cookies to cook more slowly and evenly.

When choosing a baking pan, it is important to consider not only the colour but also the material and depth. Aluminium pans, for example, conduct heat evenly and help to maintain the attractive pale-golden colour of desserts.

When to use double panning

Double panning is a great technique to prevent over-browning or burning the bottoms of your cookies. It is a simple method that involves placing one baking sheet on top of another and then placing your cookies on top. This setup allows the bottom baking sheet to absorb heat at a slower rate, preventing the cookies from burning. It is especially useful for cookie recipes that use brown sugar, honey, molasses, or corn syrup, as these ingredients tend to burn more easily.

• When using a dark-colored baking sheet: Dark colors absorb more heat, increasing the likelihood of burning. Double panning helps mitigate this issue.
• When making rugelach: This type of cookie requires a delicate balance of decadent caramelization and preventing burning. Double panning helps achieve this balance.
• When using brown sugar, honey, molasses, or corn syrup: These ingredients tend to over-brown quickly, so double panning slows down the baking process and prevents burning.
• When making sweet breads with a lot of butter: The high butter content can lead to burnt bottoms, so double panning is beneficial.
• When baking items with long baking times: Extended baking times increase the risk of over-browning, so double panning helps control the heat absorption.
• When baking multiple batches: If you are making a large batch of cookies and reusing baking sheets, double panning can help manage the heat retention of the sheets.
• When avoiding buying a new baking sheet: If you don't want to purchase a lighter-colored baking sheet, double panning is a convenient solution to prevent burning.

Frequently asked questions