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Message: [QUOTE="ShuBunny, post: 44299, member: 4675"] I’m creaming with hand mixer again with a slightly longer timing for 126g butter. About 3.5 minutes in total with the reserved 20% of sugar added towards the end. Baking only 2 cookies on the quarter sheet. I scooped 70g this time to see if I could closer mimic your cookie [USER=2340]@Norcalbaker59[/USER]. Love the heft of it but realise that the longer cooking time is burning the bottom of the cookie. And baking at a higher shelf browns the top of the cookie too much. so I need to troubleshoot the temp and timing for 70g. Froze them all overnight, but the cookies tend to melt/pool slightly to the sides when baking. Using conventional bake. No air circulation. They are baked on parchment paper and nordicware naturals sheet pans. Taste is excellent of cos! I had better end result when baking l the 42g cookies. [ATTACH=full]3692[/ATTACH][ATTACH=full]3694[/ATTACH][ATTACH=full]3695[/ATTACH] [/QUOTE]