HOW TO CLEAN BURNT COOKIE SHEETS RECIPES

Steps:

• Line two large baking sheets with parchment paper. In a medium bowl, whisk together flours, baking powder, baking soda, and kosher salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer), cream cold butter on low speed until cubes lose half their shape, about 30 to 45 seconds. Add sugars and continue to cream briefly, 30 to 60 seconds more. Add chocolate and walnuts and beat until combined. Gradually add flour mixture and beat to combine; mixture will be a bit crumbly. If any big pieces of butter remain, use hands to cut butter into smaller pieces. Add in eggs and beat until fully combined and smooth, forming a cohesive dough. Portion large balls of dough, about 6 ounces or ¾ cup each. Place 4 balls of dough on each prepared tray and place in freezer. Let chill for 90 minutes. When ready to bake, preheat oven to 375°. Place one empty baking sheet upside-down in oven and place one tray of frozen dough on top. Bake one sheet of cookies at a time, until edges and spots on top are golden, but insides are still slightly doughy, about 26 minutes.

Steps:

• Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
• Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
• Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
• Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
• Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
• Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside. Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.