"From the creator of this recipe:
1. Emeril gave incorrect quantities/ingredients on the show. Follow the recipe as it appears here.
2. Feel free to reduce, increase or omit the espresso powder.
3. If your cookies don't rise or spread, or your dough is crumbly:
- Make sure your baking soda is fresh.
- Use natural, non-alkalized cocoa powder.
- Use semi-sweet chocolate, not milk chocolate.
- Try adding the flour all at once.
4. If your cookies are too crisp, reduce the white sugar to 1/8 cup and/or decrease the baking time.
5. If your dough is crumbly, you might be letting the chocolate-butter mixture cool too much; overworking the dough; and/or letting the dough get too cool before you scoop and bake it.
6. Bake cookies on light colored, matte finish aluminum baking pans such as Chicago Metallic jelly roll pans. Dark baking sheets absorb too much heat, causing browning and spreading.
7. Use an oven thermometer to ensure your oven temp is accurate.

"From the creator of this recipe:
1. Emeril gave incorrect quantities/ingredients on the show. Follow the recipe as it appears here.
2. Feel free to reduce, increase or omit the espresso powder.
3. If your cookies don't rise or spread, or your dough is crumbly:
- Make sure your baking soda is fresh.
- Use natural, non-alkalized cocoa powder (e.g., Hershey's).
- Use semi-sweet (never milk) chocolate.
- Try adding the flour all at once.
4. If your cookies are too crisp, reduce the white sugar to 1/8 cup and/or decrease the baking time.
5. If your dough is crumbly, you might be letting the chocolate-butter mixture cool too much; overworking the dough; and/or letting the dough get too cool before you scoop and bake it.
6. Bake cookies on light colored, matte finish aluminum baking pans (e.g., Chicago Metallic jelly roll pans). Dark baking sheets absorb too much heat, causing browning and spreading.
7. Use an oven thermometer to ensure your oven temp is accurate.

"From the creator of this recipe:
1. Emeril gave incorrect quantities/ingredients on the show. Follow the recipe as it appears here.
2. Feel free to reduce, increase or omit the espresso powder.
3. If your cookies don't rise or spread, or your dough is crumbly:
- Make sure your baking soda is fresh.
- Use natural, non-alkalized cocoa powder (e.g., Hershey's).
- Use semi-sweet (never milk) chocolate.
- Try adding the flour all at once.
4. If your cookies are too crisp, reduce the white sugar to 1/8 cup and/or decrease the baking time.
5. If your dough is crumbly, you might be: letting the chocolate-butter mixture cool too much; overworking the dough; and/or letting the dough get too cool before you scoop and bake it.
6. Bake cookies on light colored, matte finish aluminum baking pans (I use Chicago Metallic jelly roll pans). Dark baking sheets absorb too much heat, causing browning and spreading.
7. Use an oven thermometer to ensure your oven temp is accurate.