In case anyone re-visits this post, I wanted to give my 2 cents on Silpat vs. parchment. I've been using Silpats for years now on all my cookies, thinking they were yielding the most perfect results. Well, last weekend I baked off 6 different batches of chocolate chip cookie doughs (including Elizabeth's, thanks!) and did 1 sheet of Silpat and 1 sheet of parchment of each dough. To my surprise, they came out VERY differently, with parchment looking better/smoother/rounder almost every time. The Silpats had darker, "messy" edges, and all were darker on the underside. However, a few recipes spread a little more on parchment. Also, the outsides came out crispier than Silpat, which was nice because they were still soft and chewy inside. All in all the differences were striking, and I'll be converting to parchment for most of my cookies from now on. Kelly