this post was submitted on 04 Mar 2026
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It's fine as long as you like your cookies with a crispy carbonized outer shell, and a raw doughy center
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.