Cinnamon, cappuccino chocolate thins

Ingredients

• 2 ounces semisweet chocolate
• 2 sticks (1 cup) unsalted butter, room tempearture
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1 egg
• 1 tablespoon instant coffee, dissolved in 1 tablespoon hot water
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt

Preparation

• 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.

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