I am having an issue with a convection oven that is in the commercial kitchen that I am renting. It is making me crazy. I posted a similar issue with it in the cupcake section, but I need some advice in the cookie section too.
I lowered the temp by 75 degrees, the cookies look beautiful and are perfectly baked EXCEPT for the fact that they are hard as a rock!
Any suggestions on how I can make them moist like they are in my home oven?
Thanks in advance,
My very first thought was that it was the recipe, but obviously not if it's the one you have success with at home. I use a convection oven at home, and the one I used in a commercial kitchen drove me crazy too. It was scorching hot and very uneven.
The only thing I can suggest is to experiment with underbaking them. I do that anyway since I like a softer cookie, and they tend to dry out with the RI and sitting around to dry.
Maybe someone will have better advice, or a recipe that will work better.
Check the oven, if you have a high and low switch for the fan use it. Switch to low and under bake a bit.