We recently started baking our cookies in a commercial convection oven, moving from a home convection oven. We like our cookies to be a little gooey on the inside and we are able to achieve this pretty easily with the home oven. We also aim for an internal temperature of 175F. In the home oven, we bake at a temperature of 325F. The first pass in the commercial oven, the cookies were way overcooked after just a fraction of the time. The also rose...
Originally asked by MichaelDotKnox on Stack Exchange (cooking) (CC BY-SA 4.0).
