unbleached parchment/sunspire chocolate chips

[Green Chef]

Could unbleached parchment paper be making the bottom of my cookies, scones, etc, burn? Also-does anyone have experience with Sunspire grain sweetened chocolate chips? They seem to burn when on the bottom of my chocolate chip cookies.

[jessiquina]

i dont know how you are baking your items.. maybe the rack is too close to your heating elements. maybe you are using a dark colored sheetpan ( i dont use the dark ones). and maybe your temp is too high.

[oldschool1982]

Greenchef,

At home I use the unbleached stuff from WholeFoods and have never had an issue. I think Jess might have something about the close proximity to the element,pan or temp. As far as the chips I can't be of assistance. i usually buy the mini callets from Callebaut. Wish I could've been more help. Also might want to check that oven callibration. If you're setting the temp at where you want it to be and it's not that too high) this could be throwing off your game too.

[m brown]

Try to double pan your cookies (uses an extra cookie sheet under the one you are baking on to create a heat barrier that will bake the bottoms slower and prevent burning).
The paper should not be such a big deal, what kind of pans are you using?
Light Aluminum will bake cooler than dark aluminum.

[Green Chef]

Thanks for all the suggestions. I will test them. I am confused because this burning bottoms of my cookies and scones is new to me. The only thing that is different is the parchment paper. I will, however, check the oven calibration. I need some new sheets anyway, so I will try the lighter ones. Any brand suggestions? OH, by the way, I'm baking on the middle rack, so I don't think that's the issue.

[KyleW]

I go to a local restaurant supply store and buy the inexpensive, generic aluminum 1/2 sheet pans. I have no burning bottom problems and and the sides keep me from throwing cookies all over my kitchen