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Message: [QUOTE="Norcalbaker59, post: 44480, member: 2340"] oh I’m sorry I forgot to tell you yes you cannot leave a cookie on a baking sheet. As soon as it sets, you need to transfer it to a cooling rack. Moisture trapped between the parchment paper and cookie will cause it to soften. Also always elevate your cooling rack. I put a coffee mug under each corner of the rack to bring the rack at least 4 inches from the counter to allow for air circulation. No matter what you are cooling you should elevate your cooling rack. I’ve actually done a double baked chocolate chip cookie at 375°F. it will caramelize the cookie a little bit more. It is definitely a good cookie. Just different. it is extremely important when you bake as a business that you never deviate from your bakers percentages, your mixing method, and your baking procedures. Baking is a chemical reaction to time and temperature. You have to think of temperature as an ingredient that is being added multiple times throughout the baking process. Temperature is not just heat. But temperature is also cold. You add temperature when you mix (temperature of ingredients, friction temperature); you add temperature when you chill (adding a cold ingredient such as ice water to pie dough, refrigerating, removing from the oven; you add temperature when you heat (adding water ingredient such as scaled milk, proofing in a warm environment, baking in the oven). Until your product is ready to package, you are still baking, still adding time and temperature. So this is why it is very important that you never deviate from your routine. No one can tell you what to do, to put off delivery and make a new batch or not. That is a decision you will have to make as the business owner. [/QUOTE]

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