I used three Fair Trade products in these cookies: Guittard bittersweet chocolate chips, Lake Champlain unsweetened cocoa powder, and Allegro Coffee beans. This recipe is—how's this for a sell?—a work in progress, an adaptation from my favorite soft and chewy chocolate chip cookie with some of the flour replaced by cocoa powder and the addition of two teaspoons of finely ground coffee. They are delicious, but I was hoping for an even richer chocolate taste and maybe even more coffee/espresso flavor. I will keep experimenting, but here's the recipe for reference. UPDATE: These are REALLY growing on me. Very delicious. Perhaps a little more espresso flavor and touch more cocoa would improve them, but they are very good as is if you don't feel like tinkering. Shaped balls can stay for days in the fridge in a ziplock back or airtight container. Yield = 35