In a large bowl or mixer, add your softened butter and sugars. If you are using a bowl, beat butter ad sugar together until light and caramel colored. If you are using a mixer (like I did) use the paddle attachment and beat until you reach the same consistency. While you are beating your butter, combine your flour, anise, cardamom, baking soda, flour and cocoa powder in a different bowl.

Once your butter and sugar are properly mixed,add your egg, vanilla and coffee, then stir  to combine. Once those are incorporated, gradually add your dry ingredients, throwing your chopped chocolate in last. Cover your bowl with plastic wrap, and chill in the refrigerator anywhere for 3 hours to overnight. I did overnight.

Pre-heat your oven to 350° F. When you are getting ready to bake, set the dough out on the table until it is soft enough to scoop and roll into balls. For me, it took about an hour.  Roll dough into ping pong size balls and place on a cookie sheet. Bake for 8 minutes, until edges are set but it still looks a little soft in the middle. Take out, let cool on the tray for one minute, and then transfer to a cooling rack to finish.