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1
Combine flour, baking powder, cinnamon and salt in a medium-size bowl.
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2
Set aside.
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3
In a large bowl, beat butter, sugars, instant coffee and vanilla together until light and fluffy.
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4
Add eggs one at a time, beating well after each addition.
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5
Beat in melted chocolate.
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6
Stir in flour mixture 1/2 cup at a time, blending well after each addition.
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7
Stir in chocolate chips and walnuts, if desired.
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8
Cover and freeze or refrigerate until very firm, one to four hours.
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9
When ready to bake preheat oven to 350 degrees.
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10
Grease four large baking sheets.
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11
Divide dough into sixths; refrigerate all but one portion.
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12
With floured hands, roll slightly rounded teaspoons of unrefrigerated dough into 1-inch balls.
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13
Arrange, 1 inch apart, on baking sheets.
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14
Repeat with remaining five portions of dough, keeping dough you're not working on refrigerated.
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15
Bake 7 to 9 minutes, or until barely brown on the bottom.
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16
Do not overbake.
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17
Cookies will seem very soft, but will firm as they cool.
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18
Cool cookies on racks.
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19
Spoon about 1 teaspoon of glaze on each cookie and spread with back of the spoon.
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20
If desired, lightly sprinkle each cookie with grated chocolate.
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21
Let glaze set before storing cookies in an airtight container for up to one week.
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22
They can be frozen.
