Most cookie recipes call for baking at 350F, but what happens if you don’t? I baked the same cookie dough (my “best chocolate chip cookies”) at different oven temperatures so you can actually SEE the difference: 300F/325F — The cookies spread slowly and evenly, they’re more pale, as not much caramelization can occur so the edges are light/not crispy. The flavor is more muted but the cookies are quite soft. 350F (The standard) — This is a great balanced temperature that should leave you with perfectly crisp, lightly golden edges, soft centers, and even spread. 375F — The cookies spread a smidge less and have more golden edges. The center may not cook as quickly as the edges and could be a bit more underdone (or the cookies end up over-done as you try to finish baking the centers in the oven). 400F/425F — Similar to the above, but more dramatic. They spread even less and become more dark. They become overly brown on the outside before the centers can finish cooking. At this temper...