"EXCELLENT YUMMY YUMMY! If you use chocolate covered espresso beans, make sure to grind them fine as Giada notes. I didn't grind mine quite enough and every so often I can feel a slight bit of rough texture in my cookies. Next time I'm going to try to grind them similar to texture of coffee grinds for coffee maker. Other than that, I followed the recipe exactly as written and mine were puffy, soft and beautiful with just a hint of cracking on the top on some of the cookies. I was sure to use room temperature eggs and butter as noted - I'm wondering of those that had trouble with flat cookies were using room temperature ingredients. I took them out of the oven at the first sight of cracking on the top -- about 21 minutes in my convection oven -- and they were baked perfectly!"

"EXCELLENT YUMMY YUMMY! If you use chocolate covered espresso beans, make sure to grind them fine as Giada notes. I didn't grind mine quite enough and every so often I can feel a slight bit of rough texture in my cookies. Next time I'm going to try to grind them similar to texture of coffee grinds for coffee maker. Other than that, I followed the recipe exactly as written and mine were puffy, soft and beautiful with just a hint of cracking on the top on some of the cookies. I was sure to use room temperature eggs and butter as noted - I'm wondering of those that had trouble with flat cookies were using room temperature ingredients. I took them out of the oven at the first sight of cracking on the top -- about 21 minutes in my convection oven -- and they were baked perfectly!"