Tip Friday Cooling Cookies
Recipes often call for cooling cookies on a rack. This is because when cookies are left to cool on the baking sheet, they continue to bake and may become overdone.
A rack allows air to circulate under the cookies, cooling them quickly. If you do not have a cooling rack, you may remove cookies from the baking sheet and allow them to cool on paper towels on the countertop.
When using this method, you may notice that the paper towels absorb excess fat from the cookies, which isn’t necessarily a bad thing! Also they cool slower than cookies on a rack.
The cookie recipe will indicate whether cookies should be removed immediately from cookie sheet to cooling rack with a metal spatula, or whether the cookies should remain on cookie sheet for a minute or two to firm up so they can be removed more easily.
Bar cookies should cool in their baking pans on a rack. Don’t cut them while they’re warm; you’ll make bars with very ragged edges, and they’re much more likely to fall apart when you’re taking them out of the pan.
When baking drop cookies, especially if you like chewy ones, leave the cookies on the baking sheet for 5 minutes after you take the pan out of the oven. This gives the cookies a chance to firm up a bit before you slide a spatula underneath them.
After 5 minutes, transfer the cookies to a cooling rack to finish cooling. We prefer a cooling rack that has a grid pattern with half-inch holes, to give fragile cookies better support while they’re cooling.
Batter cookies that need to be shaped after baking should be transferred while still warm to whatever shaping device you’re using: a dowel, custard cup, cone, etc. Some cookies may be shaped while warm by simply rolling them into a tube shape around the handle of a wooden spoon.
Whatever type of cookies you’re making, be sure they’re entirely cool before you wrap them up to store. Wrapping a still-warm cookie will cause it to steam inside its container, which could yield soggy, stuck-together results.