I'm an avid baker and big fan of Cook's Illustrated / America's Test Kitchen. I've tried 4 or 5 of their cookie recipes and they generally turn out pretty well but I've noticed one recurring theme...mine never have the crackly exterior they extol (specifically the Brown Sugar cookies, the Chewy Chocolate cookies, and the Perfect Chocolate Chip cookies.) I live in Orlando and I know the recipes are developed in the NE - anyone think the difference in climate could be to blame? I use a pizza stone in the bottom of my (conventional) oven to even out any hotspots and constantly monitor the oven temperature. I also generally have to add 10 degrees to the recommended temperature to prevent too much spreading. I would really appreciate any thoughts / ideas. Thanks!!