Cookies!

So I attempted the Chewy Dark Chocolate and Orange Cookie Recipe from Wilton's the other day, as recommended by Ms Chin and Ms Soo. But The turnout was rather... bleargh? Okay, the taste was awesome and rich and yummy, with a tinge of orange. So that definitely wasn't the issue. However, it was more of the external outcome of the cookie itself.

It turned out too soft and cake-like instead of firm like a cookie's supposed to be. I wonder what could be wrong. Could it have been my creaming? Had I creamed it improperly? Could it be the proportions of my ingredients? Did I convert correctly? Or could it be too fast a baking time? Or! Was the cookie even supposed to be like that in the first place? I wonder and panic at the same time, thinking I might have the same troubles again if unresolved soon! :(

So let me get this straight, we learnt in school (TP) that 1 cup = 250g, no? For this batch, I used 250g as a basis of 1 cup. Before posting this post however, I searched online and they actually have variations to it which falls around ~225g. That's 25g of a difference! Doesn't that count as a significant difference that may have implications to the science behind the baking?

Chewy Dark Chocolate and Orange Cookie by Wilton
http://www.wilton.com/recipe/Chewy-Dark-Chocolate-and-Orange-Cookies

Ingredients:

• 3/4 cup butter softened
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1-1/4 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 4 teaspoons freshly grated orange peel or finely chopped candied orange peel
• vegetable pan spray

Instructions:

1) Preheat oven to 375° F.

2) Cream butter and sugars until light and fluffy. Beat in egg and vanilla. On low speed beat in flour, cocoa, baking powder and salt. Stir in orange peel.
3) Spray cookie scoop with vegetable pan spray and drop onto ungreased cookie sheet. Bake 9-12 minutes. Remove from sheet and cool on wire rack.

Picture 1: Look how nicely it rose! Nice dome-shaped cookies!

 Picture 2: It deflated once out of the oven.

Something is definitely wrong somewhere.

Could it have been due to a lack of cooking time?

Could it be how I creamed the batter?

Picture 3: This was taken after being cooled for ~15minutes.

It was still very soft, very cake-like, very fragile. It did not firm up. 

Look at the interior, it looks more cake-like than it does a cookie.

The air cells? Zilch. Or atleast very very minute and tiny.

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What could have gone wrong!? Please advice! Thank you lovely people~