I use half-size sheet pans from a restaurant supply company. They are heavier than what you buy in a supermarket and last forever. Oh and they only cost about $5 each.
While you're there check out the measured food dishers, which are like ice cream scoops in different sizes. a #30 scoop is good for smaller cookies, about 12 to a cup of dough. You should be able to fit 20 to a pan.
I had a cookies business for a while and made over 2000 cookies a day on the half pans.
Betty's Fresh Semi-Homemade Baked Bread
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To me it never mattered though the air flow ones didn’t brown cookies as I would have liked. Jusr use baking parchment to line the pans.
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anything teflon works great.
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anything heavy for it’s size; put parchment paper down before baking cookies for a nonstick surface.
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The darker the color the better the cookie browns. New shiney cookie sheets tend to burn the bottoms of the cookies before the tops get a good chance to brown nicely.
I always grease my cookie sheets with the butter or margarine wrappers. Rarely have cookies that stick.
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I swear by Pampered Chef. They taste great and its the easiest to clean up!!
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I use half-size sheet pans from a restaurant supply company. They are heavier than what you buy in a supermarket and last forever. Oh and they only cost about $5 each.
While you’re there check out the measured food dishers, which are like ice cream scoops in different sizes. a #30 scoop is good for smaller cookies, about 12 to a cup of dough. You should be able to fit 20 to a pan.
I had a cookies business for a while and made over 2000 cookies a day on the half pans.
References :