Using a food processor, blend the instant coffee into a powder. In a medium bowl, sift the flour. Add the instant coffee, baking soda, baking powder, salt, and cinnamon.
2 tablespoon Instant coffee, 2 ½ cups All-purpose flour, ½ teaspoon Baking soda, 1 teaspoon Salt, 1 teaspoon Ground cinnamon, ½ teaspoon Baking powder
In a large bowl, add the melted butter (it needs to be cooled to room temperature), brown sugar, sugar, vanilla, and eggs.
1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
Add the dry ingredients and use a rubber spatula to mix until just combined. Add the chocolate chips and mix.
1 ½ cups Semi-sweet chocolate chips
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit while the oven preheats. This allows the gluten absorbs into the wet ingredients.
Use a 2oz cookie scoop and scoop the cookie dough. Scoop 6 cookie dough balls per cookie sheet. Top the cookie dough balls with extra chocolate chips.
Bake one cookie sheet at a time. Bake for 12-14 minutes. Bake until the edges are golden and the middle is slightly underbaked.
Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.