Review on Large USA Pan Bakeware Cookie Sheet – Warp Resistant Nonstick Baking Pan, Silver | Aluminized Steel, Made in the USA by Brandi Stone

I made chocolate chip cookies and they didn't spread as much as they do on my baking pans, but the bottom browned quite a bit and the top of the cookies didn't brown. They didn't have the beautiful golden color of my other pans. My guess is that the pan is thinner and gets hotter than my other pans, causing the bottom to brown faster. I will try to lower the baking temperature to 25 degrees. Update: For cookies, which I normally bake at 375 degrees in other pans, I lowered the temperature to 355 and the cookies came out perfect - light brown on the bottom and golden on the top.