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[QUOTE="ShuBunny, post: 44425, member: 4675"]
Hi [USER=2340]@Norcalbaker59[/USER],

Again, thanks for the careful explanation.
I’m understanding this as - it’s still the butter temperature and the overall DDT that matters more than using caster or granulated sugar.

Because caster sugar dissolves faster, if I mess up the butter Temperature before or during creaming, I’m likely to end up with caster sugar too quickly dissolved to create air pockets in the butter.

But if the butter and creaming temperature is right, and still I have dissolved all the caster sugar, I won’t get the proper browning in the cookie after it is chilled in the fridge. (Thinking of your earlier post about my overcreamed dough)

Is my line of logic correct thus far?

On the other hand, if creaming is done correctly, caster sugar gives a finer crumb, and granulated sugar a slightly more coarse crumb and better browning since less of the granulated sugar gets dissolved?

I made a batch of cookies with caster sugar to see what happens! Tomorrow will tell. :)

Thank you!
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