Jasmine, were they shiny, but not cracked? Was the chocolate-butter still nice and hot when you combined it with the sugar (which is what will make a shiny top)? Could be you used a bit too much flour... did you use King Arthur all-purpose flour, and did you fluff it up, sprinkle it into your measuring cup, and sweep off the excess? (NO scooping into the canister, please!) Too much flour = too dry a dough = too dense a cookie for steam to escape/cracks to form... And although dark chocolate is more acidic than semisweet, I don't think that was the issue. Hope you try them again-

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