The Pizza Stone Bakes Great Cookies


It’s that time of year again when we can embrace the sundry things that cooler weather encourages, like baking chocolate chip cookies! My coworker once told me that she likes “making people happy with food.” While that sounds like it could be fattening, it also sounds like it could be fun. My way of making people happy with food is through homemade chocolate chip cookies!

While I don’t have a chocolate chip cookie recipe that I swear by (I just go by the one on the chocolate chip package), I do swear by how I bake the cookies. The kitchen gadget you definitely need to make your cookies wonderful is a pizza stone.

We purchased our stone a few years ago in order to improve our frozen pizza experience. Yes, the pizza stone is necessary for pizza. But it also comes in handy for our other baking endeavors!

I actually learned this fun (and important!) secret from the pizza stone instructional pamphlet :). Yes, I do read those things and it (sometimes) pays off!  The instructions nonchalantly suggested using the stone for cookies, cinnamon rolls, biscuits, etc. I always had trouble with burnt bottoms and raw tops of my cookies and biscuits, but the stone allows for even heat distribution to baked goods, ensuring that the whole thing bakes evenly.

Since tossing out my actual cookie sheet and using the pizza stone instead, the cookies always come out soft, without being too gooey in the center, and never is there a burnt bottom. Perfection!

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