I halved the recipe and got 60 2 inch circles. I doubled the cocoa and added more flour until the dough was no longer sticky, I mixed the flour in by hand so I wouldn't add too much. The dough has to chill overnight, when I checked it a few hours later it was not firm enough. The next morning I needed minimal flour to roll out as it was easy to work with. Mine baked 12 minutes on Silpat lined sheets.