Actually, I've made it three times in the last month. That's how good these cookies are. This is an intensely chocolate cookie. It is also an incredibly versatile cookie.
The first time I made it, I followed the recipe pretty exactly. I added more espresso powder (1 T more) because I wanted a really strongly flavored cookie. It was perfect. It was a slightly bitter really chocolatey cookie. Yum. The second time I made it I used cappuccino chips for the mix in along with the higher ratio of espresso powder. The third time I used milk chocolate chips for the mix in and got a great cookiewith a hint of sweetness.
Here's the cappuccino chip version.
My imagination can only go from what I've done so far. Reducing the espresso powder back to 1 T. would make a rich chocolate cookie without the coffee hint, so any chip could be fabulous (mint? cherry? toffee bits? dried fruit?)
You wish this was on your counter.
I know that this will be a recipe that I go back to often.
Tami will have the round of of all the bakers. Go see what the other bakers did!