PJ, it just hit me. You're onto something with the cocao being the culprit. And it all has to do with the lack of sugar in the chocolate bar. At 70% cocao, it won't have enough sugar in the bar the cookies need to crack. The best solution is to up the sugar increment when using 70% cocao and keep an eye on the results as you adjust the increments and times to get the desired results. I'm all about modifying recipes to suit my needs and preferences! :-D Yes, I think you're right- it does have something to do with the sugar, so varying the sugar amount will make a difference-

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