These are wonderful little brownie-like cookies. To make the cracks even more apparent, I added 2 T. KAF Black Cocoa into the dry ingredients before mixing into the batter-like dough. Rolling the cookies once in powdered sugar was okay, but I let them sit on the tray and then rolled them a second time in powdered sugar before baking. The pitch-black chocolate and the super-white broken "shell" were stunning! Definitely making these again.

By the way, my kids don't like any coffee flavor but I know espresso powder enhances the chocolate taste, so I scaled it down to 1 tsp. instead of 2 tsp. It was still wonderful and no hint of coffee whatsoever.

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