@ Jim In Holland, I recently made this cookies a few different ways (sifting/not sifting, 70% cocao chocolate bar/Nestle mini dark chocolte chips) and the only way I could get them to crack for me in my wonky oven was to make sure I used dark chocolate chips. It simply won't work any other way. The sifting is important, too, but it comes down to the chips. They must have something in them the chocolate bar or even semi-sweet chocolate chunks don't. I'm going to try these again and see what the difference might be. I make them a lot, and they always crack - I never sift, often don't use any chips at all... wonder if it's the cocoa? I do use our Double Dutch Cocoa, which is a combo of regular Dutch and black cocoa, a "super roasted" Dutch cocoa. And I notice they don't crack till the very end of baking time. And sometimes the ones from the bottom of the bowl don't crack, which leads me to believe it might be a flour/liquid ratio issue. ALAS, I'll have to test these again. SUCH hard work... : ) - PJH

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