Some months ago, I found a recipe for cookies and made them in a big oven; they were delicious and cooked very well (soft cookies) at 180 °C (356 °F) for 7 minutes.
I recently tried the recipe again, but I have no longer a big oven, so I used my little one (with heat source at the top and bottom).
The cookies were still almost liquid after 15 minutes, and I though that was my oven that was too old and not keeping a good temperature; I tested on another oven that is new, and I got the same result.
Does the little oven heat less than the big one? If yes, what do I need to do to adjust the temperature and/or the time? If not, what am I doing wrong?
The recipe is:
- 125 grams of soft butter
- 125 grams of brown sugar
- 175 grams of white flour
- one egg
- 1 cc of baking powder
- 100 grams of chocolate chip
Mix all except chocolate chip. When you have a homogeneous substance, add the chocolate chip.
Bake them 7 minutes at 180 °C. they're still very soft after that delay but they will harden.