Heat oven to 375 degrees F. Stir together instant coffee granules and 1 tablespoon of the light cream or half-and-half in a small bowl until coffee dissolves; set aside.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and salt; beat until combined. Beat in the coffee mixture, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Divide the dough in half. Set one portion aside. Stir the remaining 2 tablespoons light cream or half-and-half and the cocoa powder into the remaining portion. Stir nuts into chocolate dough. Stir chocolate pieces into plain dough. Spoon a scant 1 teaspoon of each dough side by side on an ungreased cookie sheet. Press dough pairs together.

Bake 8 to 9 minutes or until just set. Cool 1 minute on cookie sheet; transfer to wire racks and cool completely. Makes about 48.

Place between layers of waxed paper in an airtight container. Cover and store at room temperature up to 1 week or freeze up to 3 months.