I am Petra from Mom's Apple Pie Bakery in Occoquan, Virginia and we have made some chocolate chip cookie dough and now we are ready to put it on the tray and put it in the oven. We use, at our bakery, this sort of parchment paper or we call them tray liners and we put them on the aluminum tray. But, at home you could either use just wax paper or you can use your basic non-stick pan or a lightly greased aluminum pan. The tray liners for makes for really easy cleanup and that's why we use it and the cookies tend to come out really nicely, off of the liners.

So, we use about a tablespoon of the cookie dough to make a cookie and it comes off really round onto there and then it will bake down into a nice, basic looking chocolate chip cookie and it doesn't matter if its perfect looking on the tray, because it bakes down into a different shape anyhow. So, I used just a little rubber spatula to get it off of there. Another thing you can do is, you can put the dough on the tray and set it up and then you can put that in the freezer and then just take it out whenever you need to bake some cookies and this needs to be stuck in the oven, at our convection ovens, its two seventy five, but at the home oven it would probably more like three hundred fifty degrees to use it.

It takes about 15-20 minutes to cook them and I will show you what they look like when they done. So, here are our cookies. This is the part of the batch that was done without egg, so they tend to hold there shape more and they remain, they remain more ball like cute little cookie and then the other ones, get a little bit of a darker color and they cook, they end up baking into a lower, flatter shape. So, these when they are done will be a little more crispy and crumbly and these will be more soft and chewy. So, now you know how to make two different kinds of chocolate chip cookie.