I've been testing cookie recipes for months now and am finally going to rent a commercial kitchen hourly! Tomorrow night I'm allowed free time to figure out the ovens. They have two regular ovens and double stacked convection. The baking time has been difficult to narrow down because I'm making xl thick levain-style cookies. A minute or two makes a huge difference! I need to get it just right so the center isn't super raw but the outside doesn't get too dry. At home I've been using an electric oven at 380 F for 18 minutes. If you think convection is best for this, what's a good starting point for adjusting time/temp? 355 F for 13.5 mins would be 25% less of each which is the generic recommendation I've read. What about fan speed if that's an option? What happens when baking more than one pan at a time? I'm panicking a little here lol!