So, I've managed to royally EFF' up an entire batch of Chocolate Chunk cookies, and a good portion of a batch of Double Chocolate chip/ mint MM'sI just spend an hour trying to salvage my entire batch of ChoChip by scraping them off of the pan with a butter knifeI don't understand what happenedI might as well throw the baking sheets and the knife I just used, outI've ruined themI followed the recipes to a TNon greased pan and all.wtf happened? I'm embarrassed to take these into work tomorrow{
I wouldn't recommend that unless you like wet fish.
I know how frustrated you are~I'm a professional chef, and I can't count the number of times I've screwed up in the kitchen, so CHILL OUT!If you have some waxed paper or parchment paper, and have enough cookie dough left, try one of those with only 2 cookies and see the resultsThere could have been a number of things that went wrong, but without knowing the recipe, I'm guessing that because you didn't used greased pans, the shortening or butter must have been in the cookies, correct? I'll star this and come back to it.And the LAST thing you need right now is to stress over cookiesIf there's a way you can salvage some of each, you could re-incorporate it into a large cookie with a sugar cookie base.and serve it in wedges Christopher K EDIT: I understand you're fed up, it's exasperating!!! Hang in there! VERY good question on the waxed paper, as to which side to use: Either side, as it's processed with was permeated throughout it, so it's got it [wax] on BOTH sidesI get asked this about aluminum foil too: shiny side up? Or dull side up? Again, it doesn't matter, unless you're using the new Release aluminum foil by ReynoldsIt specifically states ON THE FOIL which side to useBTW, I've used Release for some VERY sticky cookies, and they slid offAnother consideration: Invest in a Silpat or other silicon baking pad for sticky situations.(They're about 24 bucks, and last FOREVER just about)
