Despite instructions to the contrary, you don’t need to grease the pan under a parchment liner, nor do you have to grease the parchment itself before pouring the batter onto it.
Exception to the rule above: When baking cookies on parchment lined cookies sheets in a convection oven, you may need to secure the corners of the liners to the pan if the cookie dough is not heavy enough. For meringues or moist light batters, use a dab of the batter under the corners of the parchment to secure the sheets.
Make your own cake pan liners: stack a few parchment sheets on a cutting board. Set a cake pan on top and cut around the pan with an X-Acto knife. Repeat until you have a nice stash. Store liners in a cake pan or a manila envelope.
Parchment paper will improve the performance of cookie sheet that is too thin or too dark: if cookies are burnt on the bottom and undercooked on top, lining the sheet with parchment will help. Try two sheets if the condition persists. Buy a better quality baking sheet in the morning, or as soon as possible.
Parchment sheets can be used over again if you are baking lots and lots of cookies within a week or two. (Used parchment gets rancid with time, so don’t overdo it.)
Alice's new book Seriously Bitter Sweet is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).