Friday, October 14, 2011

Stone vs Sheet: Cookie Test

I conducted this test three weeks ago after a day of touring wineries in NoVa with friends: which bakes better, a baking stone or a cookie sheet? I meant to post the pictures then, but the pizza I made after the cookies were done filled the house with smoke, leading to alarms, thrown-open windows, and undercooked pizza. That craziness was blamed on too-thick pizza dough, not on baking methods.

Anyway, I made a normal chocolate chip cookie and used both a sheet and my baking stone. Here are the results:

After 1 minute:

After 6 minutes:

The final products (stone cookies on top, sheet on bottom):

The stone yielded a faster, more complete bake. Obviously, the stone preheated with the oven, so the cookies were placed onto a hot surface and instantly started cooking. While I generally prefer chewy cookies over crispy, the stone's crispiness was light and not hard.

It took much longer for the sheet cookies to cook, and the tops didn't have the same satisfying crunch as the stone cookies. I think if I had more than one stone or just wanted a dozen cookies quickly, stone is the way to go.

It is not practical for several dozens, however, because there is more spread from each cookie and you can only have one batch going at a time. Which in my house means the first batch and dough from the third will be eaten before the second is out. Also, if there are little ones around, it's not as safe to have the oven open removing individual cookies from the stone, and I do not have anywhere safe to put a whole hot stone while I transfer cookies to a rack.

So there you have it!

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