This recipe is adapted from Giada De Laurentiis’s Double Chocolate with Espresso Cookies on foodnetwork.com. Yes these are good!!! I did make some changes; I added extra vanilla extract because I love the taste of vanilla with chocolate. Also I substituted chocolate covered espresso beans with espresso powder; I use Medaglia D’oro Instant Espresso Coffee. Chocolate and coffee make a winning combination, so don’t be shy with the espresso, I used 5 teaspoons for a wonderful balance of chocolate and espresso. These cookies have a crispy outside, but soft and chewy inside with a fudgy flavor.