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Message: [QUOTE="Norcalbaker59, post: 44443, member: 2340"] [USER=4675]@ShuBunny[/USER] Those cookies actually look really good. But I get what you mean about the finer texture with the caster sugar—it just doesn’t work with a drop cookie. Higher temperature will make a tighter, thicker cookie (assuming the butter didn’t break in creaming and a mix of brown and granulated sugar was used). The high heat causes the bottom and outer edge to set faster, so the cookie doesn’t spread as much. I have seven different dishers. I use them to scoop the dough to into a bowl on the scale; I portion each ball to within a +/- gram. I will shape gently in a ball, but I try not to handle the dough much because I don’t want to warm the butter. Whatever size dough ball you can get that is close to 42g, if it’s 46g or 48g, that is okay. You just need to get a cookie that is about 3 1/2” in diameter and one that does not look homemade. The cookie has to both taste and look professional to justify the price. That guy is doing what a lot of other people are doing—making a living regurgitating inaccurate baking information. I doubt he knows or would even care that what he is presenting is wrong because at the end of the day is making an income at zero cost to himself. All he has to do is jump on the internet and download other people’s work. Doesn’t matter if the work is accurate or not—it gets him views. And the views makes a living without his every having to spend a penny on culinary classes or take a single class. Heck, he doesn’t even have to even practice a single fundamental of cooking or baking. [/QUOTE]

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