this post was submitted on 04 Mar 2026
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If it takes 20 minutes to bake them at 250 degrees, it should only take two minutes at 2500 degrees!
If you get four 2500 degree ovens, then it will only take 30 seconds!
Or maybe it's more energy efficient to cook it for 10000 seconds at 25*, just leave it out on the counter
Forgive me, i can be a bit dense, but... is there a reason this wouldnt work? Would it just like flash boil and explode or something?
It's fine as long as you like your cookies with a crispy carbonized outer shell, and a raw doughy center
Like a choccy chip gusher :3
Because heat diffuse at a limited rate. More heat won't magically make it faster.
Increasing the heat will continue cooking an already heat soaked layer, unable to radiate that heat to the inner layer fast enough.
At best you'll get an overcooked exterior, at worst a carbonized one. In both case, the inner layer will be barely warm, and raw, of course.
Thank you for the ELI15