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Cookie cooking times

post #1 of 4
Thread Starter 

Hey everybody, I'm new here and looking for some advice!  Help if you can!

 

I volunteered to make several hundred cookies for an even that my company is having.  I was wondering, is it possible to bring the cooking times down on a basic chocolate chip cookie, butter cookie, and oatmeal raisin cookie?  I have a double convection oven, and standard gas oven at my disposal.  Also, it's possible to bring in a 6 foot tunnel oven.  So how fast can I bake?  Can I swap out ingredients to speed it up?  High temps, smaller or flatter cookies?  Any help you can offer would be a huge help.  Thanks!

post #2 of 4
In a double convection oven it should only take them 12 mins to bake with the dual set at 325.. On sheet pans you should be able to fit at least 2 dozen per pan, more if they're smaller. The time will come from scooping them but won't take as long as you think, a couple or few hundred sounds like a lot but once you start moving shouldn't take more than 20 mins.
post #3 of 4
Quote:
Originally Posted by laurenlulu View Post

In a double convection oven it should only take them 12 mins to bake with the dual set at 325.. On sheet pans you should be able to fit at least 2 dozen per pan, more if they're smaller. The time will come from scooping them but won't take as long as you think, a couple or few hundred sounds like a lot but once you start moving shouldn't take more than 20 mins.

 

My experience concurs with this. At work we do orders like this on a fairly regular basis and @laurenlulu nailed it.

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post #4 of 4

For those kind of cookies and that application I have standardized my recipes and cookie size by prior experimentation.  Consistency is EVERYTHING for what you need to do.  There are a lot of variable involved and scoop size is one of them that affects both the final cookie size and the bake time.  (One of the best kitchen equipment investments I ever made was a small collection of dishing scoops in the sizes I most often use.)  Doing that experimentation at the moment of need, however, is the hard way... but you should be able to establish that on the first or second batch.

 

I do same with half-sheet pans (dozen per pan, generally) in a standard home gas oven.  2 tray at a time (and 2 cooling and 2 getting loaded).  Several hundred isn't difficult and doesn't take all that long once a "production rhythm" is established.

 

I've never tried to rush the process by using convection, and I don't have the option you have for a tunnel oven... but that would be my choice over all other options.  Rushing increases risk of failure and risk of failure is not a good thing.  A tunnel oven, though, helps ensure the consistency that is needed and somewhat moderates the workflow in a way that may significantly reduce risk.

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