Should I use bake or convection bake for cookies?

Online Answer
Baking with convection yields a rounded, taller cookie with a crisp exterior. Even heat created by the air circulating in convection yields the irresistible combination of crunchy and gooey – and some say it's the secret to the perfect cookie. But, if you prefer a softer, chewy cookie, use Bake mode without convection.
Related Questions 📌
Your baked goods won't stick to it, and when you're done you can throw out the parchment instead of washing the pan. If you have no parchment paper, you can still bakeyou'll just have to be a bit more creative..
So one way to get the best of both: Use half butter and half shortening. By the way "butter" here is butter. Real butter, not margarine.
If a recipe calls for a tablespoon of baking powder, you'll want to substitute with a teaspoon of baking soda. You'll also want to add 2 teaspoons of vinegar or lemon juice to your batter.