I made my first pan on my convection setting at 300. They never spread out nor cracked; were very puffy and stayed that way. Tasted good, though. Second pan, switched to regular setting and 325 degrees. Spread a little more, but not much. Any thoughts? I used all the KAF ingredients -- the white whole wheat flour, even ordered the bittersweet chocolate, espresso powder, chilled dough 4+ hours (very firm), greased pan, small cookie scoop. . . Not really complaining (they're delicious) but was looking forward to the appearance and wondered what I could try. Thanks!

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