Why are my cookies undercooked in commercial oven?
I have recently started using a commercial kitchen to make chocolate chip cookies (and other similar types of cookies). The kitchen has a Blodgett double deck convection oven. The problem is even if the cookie looks done on the outside, the inside is undercooked and gooey. I am able to bake in my home oven on a convection setting at 325 degrees F. When I tested that in the commercial kitchen, the cookies were basically raw inside. I've tried different temperatures all the way from 200 degrees to 325 and I still don't get cookies that are good in the middle. I'm not sure what to do at this point...should I let them cool for longer? The sheet is cool before I remove a cookie.
Best Answer
I think there are a couple things to troubleshoot here.
Check that the oven is working. you can buy an in oven thermometer to verify that you are getting accurate readings.seems you have done this already.- Could the oven be steam-injection? that could cause some problems with done-ness.
- Maybe some other part of your process is different now that you are working in an commercial kitchen. Note act 14 in this episode, small things you change can have huge ramifications (in this case not letting the meat rest for a short time lead to a drastic reduction in flavor and color).
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Why are my cookies not cooked in the middle?
That, or the dough wasn't cool enough before baking. Warm cookie dough or excess butter will cause the cookies to spread too much, baking quickly on the outside but remaining raw in the middle. Next time, chill your cookies in the fridge for 10 minutes before you bake them. If the problem persists, use less butter.Can you put cookies back in oven if undercooked?
Better to be on the safe side and remove them when they're slightly underdone than burn them. You can always return cookies to the oven if they need a few more minutes. You can even rebake cookies long after they're cool to restore crispness or freshness.How do you fix raw cookies in the middle?
Turn the oven off, let the trapped heat cook the cookies. My cookies were underdone after a bake of 7 minutes. To save these cookies, I let them completely cool first. Then continue baking them at 180 degrees C for 5 minutes.How do you finish undercooked cookies?
Once it's clear that you do have limp cookies or less-than-crispy crackers, put them back into a preheated 300\xb0 F or 325\xb0 F oven, regardless of the original (presumably higher) baking temperature. I tend to use 300\xb0 F for items that can't afford to get darker, and 325\xb0 if a little extra color won't hurt.10 Most Common Cookie Baking Mistakes
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Answer 2
There's something else that you may need to test -- how many pans you have in the oven at one time.
Most home ovens only have two racks, so you're never cooking more than two sheets of cookies at a time. This means that they'll have radiant heat from either the top of bottom. Some cookie recipes are so sensitive to radiant heat that they'll specifically mention that you should only cook one sheet of cookies at a time.
And as you say that the outside of the cookies is done before the inside, this typically means that you need to turn down the temperature slightly, but increase the cooking time. You may want to just adjust your recipe in this way, so you can make proper use of the commercial oven, rather than trying to figure out what to modify to make the commercial oven behave like your home oven.
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