I made these for a cookie exchange, so I made two recipe's worth. They were delicious. I eliminated the espresso and used white flour instead of whole wheat (I know it destroys some of the nutritionals, but I thought the wheat taste would be too strong). The raw batter tasted like chocolate mousse and the baked cookies had a silky texture, consistent throughout. I found that 75 seconds on low/lights was right for my waffle iron. I did not have a nonstick waffle iron, but lightly brushed the plates with canola oil every other time. I have had the leftovers now for almost a week and they are not stale yet...so not sure why recipe says you can only store for one day.