Ingredients

• 4 ounces semisweet chocolate
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup firmly 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

Instructions

1. Place 2 ounces of the chocolate in a microwave-proof bowl or in the top of a double boiler. Microwave on medium-high (80 percent) or heat over hot water, stirring occasionally, until melted and smooth. Set aside.
2. Cream the butter on medium speed until light, about 2 minutes. Increase speed to high and add the sugars and egg. Continue beating until mixture is smooth. Stir in coffee and melted chocolate; mix well.
3. Blend in flour, cinnamon, nutmeg, and salt. Shape dough into 2 logs, each about 2 inches in diameter. Cover with plastic wrap or aluminum foil. Refrigerate for 45 minutes.
4. Preheat oven to 300 degrees F. Lightly grease or spray cookie sheets.
5. Cut 1/4-inch-thick slices from logs of dough. Transfer cookies to cookie sheets. Bake in the center of the oven for 8 to 10 minutes or until cookies are firm to the touch and a light golden brown on the bottom. Remove cookies to wire racks to cool.
6. Melt remaining chocolate. Dip the tines of a fork into the chocolate, and drizzle chocolate decoratively over cookies. Let chocolate harden before serving cookies.