Place the soft, partially melted butter into a medium to large mixing bowl. Add the sugar, salt, espresso powder, and Iowa Coffee Liqueur , and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chips and chunks. Scoop rounded tablespoons of dough onto lightly greased, light-colored (or parchment-lined) baking sheets. Bake the cookies in a preheated 375°F oven for 10 to 14 minutes, until their bottoms and edges are lightly browned; the tops shouldn't darken. Remove them from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely. Yield: 45 cookies.