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2 Tbsp30 ml Instant Coffee crystals
3 Tbsp 45 mllight cream/half and half
1 cup 250 mlsoftened butter/margarine
2/3 cup 167 mlgranulated white sugar
2/3 cup 167 mlpacked brown sugar
1 tsp 5 mlbaking soda
¼ tsp 1 mlsalt
1 egg
1 tsp 5 mlvanilla
2 ¼ cups 563 mlall purpose flour
¼ cup 63 mlunsweetened cocoa powder
½ cup 125 mlchopped walnuts/pecans
½ cup 125 mlminiature semi- sweet chocolate chips
PRE HEAT oven to 375°F190°C.
In a small bowl, DISSOLVE coffee crystals in 1 Tbsp 15 mlof light cream. SET ASIDE.
 In a large mixing bowl, BEAT butter until very soft.
ADD granulated sugar, brown sugar, baking soda and salt. BEAT until combined, scraping sides of bowl occasionally.
BEAT IN coffee mixture, egg and vanilla until combined.
BEAT IN as much of the flour as you can with the mixer. STIR in any remaining flour.
 DIVIDE the dough in half. REMOVE one portion from bowl and SET ASIDE in another bowl.
STIR in the remaining 2 Tbsp 30 mlof light cream and the cocoa powder into the remaining portion.
STIR nuts into the chocolate portion.
STIR chocolate chips into the plain dough.
DROP scant teaspoons of each dough, side by side, onto an un-greased cookie sheet (for best results, line the cookie sheet with parchment paper before cooking).
PRESS dough pairs together.
BAKE for 8 or 9 minutes or until just set.
LET STAND on cookie sheet for 1 minute after removing from oven.
TRANSFER to a wire rack and let cool.

Notes:
Makes ? dozen cookies. Keep unrefrigerated for 2 weeks or frozen 1 month.