Cooling rack vs paper towel

[Bean]

Does using a cooling rack keep cookies mire moist than using paper towel? Paper towel absorbs the any grease but does it affect the moistness of the cookie?

 

[Norcalbaker59]

Does using a cooling rack keep cookies mire moist than using paper towel? Paper towel absorbs the any grease but does it affect the moistness of the cookie?

The problem is the paper towel absorbs the moisture. And the paper towel is still wet underneath the cookie.

The sugar in the cookie is hygroscopic, so it is going to absorb moisture in its environment. So that water in the wet paper towel is available to the sugar in the cookie.

You are also adding additional heat to the cookie by calling on a solid surface. So increasing bake time.

Cookies cooled on a solid surface will be soft. Leaving paper under them, especially paper that is will to absorb water and stay wet will just make the cookies more soft.

it might help if you understand the stages of baking.

1. Fats melts
2. Leavening triggered; CO2 expands dough
3. Starch gelatinization (thickening) occurs
4. Protein denaturation occurs (coagulation)
5. Water evaporates
6. Enzyme reactions cease
7. Maillard reaction occurs (browning)
8. Cooling re-solidify all ingredients that heat turned from solids to liquids during baking.

During baking heat will liquefy solid. Cooling is the final stage in baking. When you leave the baked goods on a solid surface, you’re adding temperature and water, because you trapping heat and moisture under the baked goods. The additional heat and moisture will change your final product.

 

[Bean]

The problem is the paper towel absorbs the moisture. And the paper towel is still wet underneath the cookie.

The sugar in the cookie is hygroscopic, so it is going to absorb moisture in its environment. So that water in the wet paper towel is available to the sugar in the cookie.

You are also adding additional heat to the cookie by calling on a solid surface. So increasing bake time.

Cookies cooled on a solid surface will be soft. Leaving paper under them, especially paper that is will to absorb water and stay wet will just make the cookies more soft.

it might help if you understand the stages of baking.

1. Fats melts
2. Leavening triggered; CO2 expands dough
3. Starch gelatinization (thickening) occurs
4. Protein denaturation occurs (coagulation)
5. Water evaporates
6. Enzyme reactions cease
7. Maillard reaction occurs (browning)
8. Cooling re-solidify all ingredients that heat turned from solids to liquids during baking.

During baking heat will liquefy solid. Cooling is the final stage in baking. When you leave the baked goods on a solid surface, you’re adding temperature and water, because you trapping heat and moisture under the baked goods. The additional heat and moisture will change your final product.

Thank you for your complete and prompt answer. My family bakers and I are engaged in a friendly banter of which is best to use-cooling rack or paper towel to preserve the moisture of our chocolate chip cookies. I’m the cooling rack girl amongst the paper towelers