Hmm, that’s really strange. I just read a post about recent changes to certain brands of butter which makes it have a lower fat content and can cause cookies to spread too much. I wonder if that’s causing the issues. I would recommend high quality butter with a high fat content. Was your dough stickier than normal? If so I would add 1-2 Tbsp flour until it comes to a proper consistency.

Oh. Yes, sorry as a reply or add on to Danielle’s comment.
I really can’t figure out what happened this year. They flattened out. Not quite as bad once I didn’t press on them before baking. I made them before with no issues.
Maybe too much butter? I cut a block in quarters to get 2 sticks (1 cup). Thought I was very careful. Maybe not.
If this happened again…how much flour would you add? Tbsp? Thanks.
They really are beautiful cookies when they work as planned.

Hi Jenni! What issue are you running into with the cookies? I think your comment was meant to be a reply to somewhere else.

Hi Lydia! You can definitely make them ahead of time. You can either freeze the dough or the baked cookies.

Thank you!

Thanks so much Michelle! I’m so happy you liked these 🙂

Mine too! Measured to a T. Scooped flour and cocoa powder into measuring cups and leveled off. I did have to use all Dutch process cocoa as I couldn’t find black cocoa powder, but it was Ghirardelli brand. All fresh ingredients. Chilled about 20 hours. Oven temp perfect. Perhaps overmixed? There was a comment to not overmix, but it did take quite a bit to get all the powder incorporated. Cookies are VERY thin. Next time I may try baking powder and more flour.

Hi Danielle! Sorry you had trouble with these. It does sound like something went very wrong! Sounds like not enough dry ingredients or too much butter.