In a large mixing bowl beat the butter on high for 30 seconds.
Add the sugar and beat until fluffy.
Add the egg and vanilla and beat until combined.
Set the mixer to low and add the flour, cocoa powder, espresso granules, and salt. Mix until the dry ingredients are fully incorporated.
Add the ½ cup of finely ground Brazil nuts and mix just until blended.
Spread the remaining 1 cup of chopped Brazil nuts on a large piece of plastic wrap or wax paper, in an 8 inch long strip. Shape the dough into an 8-inch long log and roll in the nuts to coat. Wrap the log in the plastic wrap or wax paper and refrigerate until chilled, about 3 hours.
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Cut the log of cookie dough into ¼ inch slices. Place the sliced about 1 inch apart on the parchment paper lined baking sheet.
Bake 10-12 minutes or until set. Cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
