Can you explain why this article promotes lowering the baking temperature, where every other article I have read online promotes raising the temperature, so that the cookies will set before the facts can melt out? I do appreciate your photographic comparisons, and will do some experimenting myself, I was just wondering if you have insight into your conclusions versus the conclusions of other professional bakers? Alternatively, some recommend using a coarser sugar grain (for the same reason, that it will take longer to melt than finer-grained sugars), but some recommend using finer sugars. Why the discrepancies? Just personal experience? Thank you!

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