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Message: [QUOTE="Norcalbaker59, post: 44301, member: 2340"] The cookie looks excellent. I’m not sure why your top is not craggy since you’re doing everything correctly. It might be differences in cultivar of wheat, which unfortunately that cannot be remedied. I don’t think it’s the small batch size. Do you have a full size western style oven? If not then it’s probably going to be difficult to get a even bake on a large 70g cookie. Baking is achieved with heated air. The air around heat element warms, then the warm Air displaces the cold air. Hot air rises, which forces cold air to the bottom of the oven chamber. The pan in the oven gets in the way of the air movement. The smaller the oven, the less space for the air exchange to happen. Since a good exchange of heated air isn’t happening from bottom to top, it’s really hard to get a even bake in a small oven chamber. That makes it more difficult to evenly bake denser goods like a 70g cookie. [/QUOTE]