TOOLS & EQUIPMENT

Missy’s Thoughts on:

3. Cookie Dough Scoops

4. Mixer

Bakeware

We prefer simple aluminum pans as they transfer heat efficiently and give a consistent bake.

Note: If you have Air-Bake or insulated pans, simply preheat them in the oven to get comparative results.

Parchment Paper

Use parchment paper to line your baking trays. It is different than wax paper and can handle temperatures up to 420*F. Using parchment paper helps baked goods maintain their proper volume and eliminates the need to wash pans. We use it to help speed our prep time too, as you can pre-scoop cookies and switch parchment papers quickly. Cookies can cool on the counter on the parchment paper, eliminating the need for cooling racks.

Note: We do use cooling racks for brownies, bars, and cakes.

Multiple use parchment paper can be reused up to three times. Wipe it with a paper towel between uses and reuse immediately or fold and store for later use.

Lining a cake pan is the one time you can use wax paper in the oven. It is cheaper than parchment paper and works just as well.

Cookie Dough Scoops

Cookie dough scoops are a useful tool for getting a consistent amount and shape of dough in each cookie. When choosing a scoop, the number refers to the number of scoops it will give you from one quart. A #30 scoop is the most common and drops about 2 tablespoons of dough. A #20 scoop works well for extra-large, moist cookies. For rich, crispy shortbreads, we like to use a #40 scoop. I use cookie dough scoops with a trigger, rather than a squeeze handle, as I find it is more comfortable to use.

Mixer

We love our KitchenAids, but they are not required to be a good baker. If you are looking into purchasing a KitchenAid, we recommend a 5 or 6 quart with a bowl lift. You can use a hand mixer or even mix with a spoon. It requires more arm muscle but will yield good results. Always mix chocolate chips in by hand when using a hand mixer to avoid burning the motor out.