These cookies are a terrific combination of dark bittersweet chocolate and rich espresso all wrapped up in soft powdered sugar - yum! The flavor is more "adult" as it has a very distinctive espresso flavor and i used bittersweet chocolate to further the "bitter" part of the cookie. The texture is fairly soft and brownie-like. The powdered sugar gives it that "crackled" appearance after baking. Each cookie is around 1 - 1 1/2 inches, so they are pretty small but they pack a rich powerful flavor! A couple of things i did differently: i used a dark dutch process cocoa powder and paired it with bittersweet chocolate instead of semisweet chocolate. I also just plopped the dough into a covered bowl and refrigerated it for around 30 minutes, then i used a small cookie scoop to make the rounds. After rolling them into little balls i froze them in the freezer until hard and then rolled them in the powdered sugar just before baking. By using the scoop and handling frozen/chilled dough there is much less mess on your hands! The recipe makes about 18 little cookies but the recipe could be easily doubled. I really like this recipe and am thinking this might make a nice Christmas Cookie addition. You can find the recipe here. Try them for yourself with a cup of espresso! Enjoy!