A double batch of chocolate chip cookies to share with the kids and friends. The right type of cookie sheet makes a huge difference in how these darlins turn out. My old single layer sheet pan made the edges brown faster than the double layer pans. The trick is to slightly under bake, just until the middle is set, then let them hang out on the pan on your wire racks. They keep cooking as the pans cool. Every oven is different, and the amount of batter used will affect the baking time too.
Try a test batch of three cookies of all the same size scoop. Preferably, weigh the scoops on a kitchen scale (I’m dying to find a good deal on a digital scale!) Put the dough along the edges and bake for the minimum amount of time described in the recipe. I watch the first pan like a hawk, then “calibrate” my baking time according to the test batch. When you use different pans this theory will no longer apply.
Lesson for today: buy more of the same cookie sheets when I find them on sale, don’t stop at three!