I made these yesterday &amp; although they taste fantastic I am wondering whether the amount of flour (only 1/3 cup) is incorrect. It seems like too little flour. The reason I ask is that the dough, even after refrigeration, was more like fudge or very soft Crisco &amp; very difficult to work with. Even more puzzling is the fact that the cookies spread so much that they were almost wafer thin &amp; ran together. After cooling almost completely they were still too moist to run a knife through the without them pulling apart. I ended up baking most of them at least 2 extra minutes in hope of firming them up then had to refrigerate them until they were completely cold to be able to slice through them &amp; get them off the cookie sheet.

Salted Choc Espresso Brookies: too little flour?

I made these yesterday & although they taste fantastic I am wondering whether the amount of flour (only 1/3 cup) is incorrect. It seems like too little flour. The reason I ask is that the dough, even after refrigeration, was more like fudge or very soft Crisco & very difficult to work with. Even more puzzling is the fact that the cookies spread so much that they were almost wafer thin & ran together. After cooling almost completely they were still too moist to run a knife through the without them pulling apart. I ended up baking most of them at least 2 extra minutes in hope of firming them up then had to refrigerate them until they were completely cold to be able to slice through them & get them off the cookie sheet.