CO2 and cold crashing before bottling?

[Greytop]

I've been cold crashing and kegging for years. Before that I bottled a few batches without cold crashing. I have 10 gal. of an 8% ABV robust porter (currently fermenting at 69°) I need to bottle for an event in October. The Brewer's Friend priming calculator says its accuracy can be affected by cold crashing since more CO2 is absorbed from the fermenter's headspace than if left at 69°. Because of this, after I cold crash, should I be shooting for the low side, say 1.7 volumes of CO2 when figuring my priming sugar? Thanks in advance for your advice.