The Bakermama

Hi Meagan, just checking in! I managed to salvage the batch by letting the dough warm up and gradually incorporating more flour. I chilled it overnight and then switched to a standard rolling method—dusting my silicone mat with a cocoa-flour blend—which finally did the trick. Even though I measured precisely from the start (this isn’t my first time baking cookies), rolling between parchment sheets without any extra flour proved too sticky. It might be helpful to add a note recommending a traditional rolling process, as you may need to adjust the flour content. Glad they turned out delicious in the end!