Posts by PastryGirl111

Thank you for your help!

I'm looking to purchase or better yet, "lease to own" a professional convection cookie oven. I was wondering which one is rated the highest and are they still good if bought in the smaller, less expensive sizes. I need one...

Am going to purchase or "lease to buy" a convection oven for making larger batches of cookies. Which brand rates highest and are there lease to buy ways of doing this? Thanks for any feedback!!!

I bake large chocolate chip cookies (about 8 to a pound) , with and without nuts, and I make smaller ones too. I use all top grade ingredients...butter (sometimes Plugra). I have been approached to sell my cookies through a store and am...

Whenever I read a recipe I wonder if it is written for regular or convection oven temperatures. So many have convection that I often assume this to be the case. Any info???

My cookies come out thick and chewy, crispy on the outside and chewy on the inside for about 24 hours. I allow them to cool thoroughly and then place them in an airtight plastic container or a ziplock bag. By the next day they are too...

I'm wondering if the new high fat butters will work better since they have less water content!!! Less Spread too. By the way, I never knew about the oven temp and spread. I always thought I might have to LOWER the temp for less spread....

I still prefer all butter in my chocolate chip cookies but like most who use the traditional recipe, they come out FLAT. I do not overbeat my batter, use cold pans, chill dough, and use only the freshest baking soda and ingredients. I'm...