For best results in baking cookies, can I get away with using my regular old half-sheet pans (lined with parchment), or should I just get some of the cookie baking sheets without sides? I'm assuming the heat moves differently over the dough when there are/are not sides -- or am I overthinking it?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.