Just baked what I thought would be a perfect batch of flourless brownie cookies yesterday, only to have 4 trays of cookies spread to the edges of the trays! I lowered the oven temp, which helped a bit, then chilled the dough, which helped tremendously. The recipe called for cocoa powder, but did not specify sweetened/unsweetened. I used sweetened, which happened to be what was in my pantry. Now I believe that the extra sugar played a role as well. Thanks for the great tips!

• Reply