I have tried several cookie recipes all of which are good. The one thing I recently noticed when took a look at the back of my cookie is of course air bubbles and some uncooked areas. The top of my cookie is fully cooked. I can see brown around the edges of the cookies. My cookies are not thick I am using 3/8 inch leveling bands. I am using parachment paper and placing it on airbake cookie sheets. Any thoughts or recommendation.
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Most cookies show some air pockets on the bottom (browner areas surrounding less brown areas). What's the texture when you bite into them? If soft and gummy, they are probably under-baked. If not, then not. The best test is tasting and then baking to your desired degree of doneness.
I know that a lot of cookiers like to see the bottoms of their cookies come out almost as white as the tops, but I bake mine until the bottoms are golden brown across because that's what I like to see. Once you know your recipe and oven (and its quirks--like if you have to rotate your pans halfway through cooking,) you'll probably find your own happy medium. One other thought about your question: Have you tried adjusting your rack height in the oven? Simple switches like that will change up the way cookies bake, too.
When I use the air bake cookie sheets, my cookies take longer. For example, if my usual time is 9 minutes for a certain size cookie, I sometimes cook up to 15 minutes with air bake ( insulated, or cookie sheets that are manufactured with a layer of air between an upper and lower layer of metal). Timing also varies between ovens, and even placement in the oven... upper rack, lower rack...
