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Unpopular opinion: I stopped preheating my sheet pans and my cookies got worse, not better
Everyone online kept saying cold sheet pans make thicker, chewier cookies, so last Tuesday I tried it with my standard chocolate chip recipe. First batch went in at 350 on a cold pan and the bottoms came out pale and greasy while the tops were still raw in the middle. Second batch on a preheated pan got those crisp browned edges I'd been missing for weeks. Turns out my oven runs a bit cool and the cold pan just made it worse. Has anyone else measured their oven temp and found the cold pan trick only works in a hot, accurate oven?
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