Melt the chocolate either in a double boiler or in the microwave and set aside.
Cream the butter with an electric mixer set on medium speed until light and fluffy, about 2 minutes.
Increase speed to high and add the sugars and the egg. Beet until the mixture is smooth, then stir in the coffee and melted chocolate.
Stir in the rest of the ingredients and shape the dough into 2 logs, which don't have to be perfect because the cookies will spread anyway.
Refrigerate the dough for 45 minutes.
Oven preheated to 350F, and cookie sheets lightly greased, remove the dough from the refrigerator and slice into rounds about 1/4" thick.
Arrange on the cookie sheet with plenty of room between cookies. Bake for 8 - 10 minutes until the cookies are firm. Transfer to cooling racks and cool.
You tried this recipe ? Mention @petitchef_en and tag #petitchef