Baking & Pastry > Basic Baking Principles > Heat Transfer & Baking Temperatures > Adjusting Baking Times for Different Ovens

Perfect Cookies: Adjusting Baking for Oven Variations

This guide provides tips for adjusting baking temperatures and times for cookies, ensuring they turn out perfectly regardless of whether you're using a convection, conventional, or gas oven.

Prep Time
15 minutes
Cook Time
8-12 minutes (Adjustable)
Servings
36
Ingredients
  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter
  • 3/4 cup Granulated sugar
  • 3/4 cup Brown sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 2 cups Chocolate chips

Preparation

Preheat your oven. For conventional ovens, preheat to 375°F (190°C). For convection ovens, preheat to 350°F (175°C). Line baking sheets with parchment paper.

Mixing Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt.

Creaming Butter and Sugars

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Adding Wet Ingredients

Beat in the eggs one at a time, then stir in the vanilla extract.

Combining Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.

Baking

Drop by rounded tablespoons onto the prepared baking sheets. For conventional ovens, bake for 9-12 minutes. For convection ovens, bake for 7-10 minutes. For gas ovens, follow the guidelines below. The cookies are done when the edges are golden brown.

Cooling

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Adjusting for Gas Ovens

Gas ovens can cause uneven baking. Reduce the temperature by 10-15°F (5-8°C) and bake for a shorter time, checking frequently. Rotate the baking sheets halfway through baking.

Convection vs. Conventional Baking

Convection Ovens: The circulating air in convection ovens cooks cookies more evenly and quickly. Reduce both the baking time (by about 20%) and the temperature (by 25°F or 15°C).
Conventional Ovens: Provide more gentle and even heat. Keep a close eye, and add additional minute only if needed.

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FAQ

  • Why are my cookies spreading too thin?

    Possible causes include using melted butter instead of softened butter, not chilling the dough, or using too much sugar. Ensure you are using the correct butter consistency, chill the dough for at least 30 minutes before baking, and double-check the sugar measurements.
  • How do I prevent my cookies from burning on the bottom?

    Use parchment paper on your baking sheets. It helps to distribute heat evenly and prevents the cookies from sticking and burning. You can also double-layer baking sheets for added insulation.
  • What if my cookies are still doughy in the center?

    Increase the baking time by a minute or two, and monitor them closely. The internal temperature of the cookies needs to reach a point where the starches gelatinize and the proteins coagulate. Consider lowering the oven temperature slightly and baking for a longer duration to ensure even cooking.