Ahh, if only my baked goods were as moist and delicious as my alliteration. Alas, it is not so.
Anyway, the last time I made cookies, I was waiting for them to appear nice and dark brown, rather than the pale they appeared to be for the majority of their time in the oven. By the time that they looked done, it turned out that their bottoms were a bit burnt. Not burnt bad, but you could taste it and the cookies were dry. So my question is this. How can I get the top and body of the cookie to cook as fast as the bottom of the cookie? I surmise the solution is in the placement of the cookie sheet in the oven. Intiuitively, I would say move them up so that the sheet is not so close to the heated wires underneath. The sheet presently rests on a rack towards the middle of the oven. Is the solution to simply move it up a bit? Or am I sacfycing too much of the convection heat by doing so? I'm just baking them, it's not an actual convection, but I'd imagine some does take place.
So what does everyone think?
If you're curious, BTW, I'm using Alton Brown's recipe:
2 1/4 cups all-purpose flour
1 tsp. each: baking soda and salt
3/4 cup each: brown sugar and white sugar
1 cup (2 sticks) unsalted butter, melted and slightly cooled
2 large egg yolks, beaten
1 tsp. vanilla
2 cups chocolate chips
Preheat oven to 375 degrees.
Back for 15-17 minutes. Makes 30-36 cookies.
I've been quartering the recipe until I get it right. Then it's mega cookie time!
Thanks in advance for your suggestions!