I found this recipe in the Costco Connection, it is from a book called Absolutely Chocolate, I modified it just a little as I don't like thin crispy cookies and the photo that accompanied the recipe sure made them look thin and crispy.  They have a nice flavor, with the coffee, chocolate and the cinnamon, but none of them seem to overpower the combination.

INGREDIENTS
2 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1 1/4 cups butter, 3/4 cups melted, 1/2 softened
2 Tablespoons fine ground espresso beans
1 cup confectioners' sugar
1 cup semisweet chocolate chips
about 1/4 cup granulated sugar for dipping

Preheat oven to 375 F.

In mixing bowl beat the butter and espresso powder until well combined.  Add the confectioners' sugar and brown sugar and beat until creamy and smooth.  Add baking powder, cinnamon.  Add flour 1/2 cup at a time making sure it is well incorporated.  Stir in chocolate chips.

Put the granulated sugar in a shallow bowl or plate.  Scoop about 1 tablespoons of dough and flatten it slightly into a disc.  Dip one side into the granulated sugar and then set the disc, sugar side up onto an ungreased baking sheet.  Repeat with the remaining dough, spacing the discs about one to two inches apart.  Bake until edges start to darken, about 15 – 20 minutes.  Allow to cool on baking rack for about 5 minutes.

Makes 30 cookies.