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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.  

Last edited by Julia M. Usher
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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...

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