Petra Cox: 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 try liners and we put them on the aluminum tray. But at home you can either use just wax paper or you can use a basic non-stick pan or a lightly greased aluminum pan. The tray liner makes really easy clean up and that is why we use it and the cookies tend to come off really nicely, off of the liner. 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 onto a nice basic looking chocolate chip cookie. It doesn't matter if it's 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 there. Another thing you can do is, you can put the cookie dough on the tray and set it up and then you can put that in the freezer and then just take it out when that really need to bake some cookies. This needs to be stuck in the oven, at our convection ovens, it's 275, but a home oven it would probably be more like 350 degrees they use it.

It takes about 15-20 minutes to cook them and I will show you what they look like when they are done.

So, here are our chocolate chip cookies. This is the part of the batch that was done without egg so they tend to hold their shape more and they remain more ball like cute little cookie and then the other ones get a little bit of a darker color and 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 cookies.