PJ, Please add my request for a chocolate version to the many others you already seem to have. Would you use cocoa? I would think any other type of chocolate would ruin the crisp texture. Don't have an iron but for a chocolate version I'd be tempted to look for one. Am glad I'm not the only non-purist re: flavoring. Maybe add some espresso powder, too, just a touch? Wow, I'm getting carried away! Try substituting 1/3 of a cup of cocoa for the same amount of flour, and a teaspoon of espresso powder to make a chocolate version. Molly@KAF

• Reply