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In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
Add the eggs, vanilla extract, cocoa powder, instant coffee and chocolate chips or chunks. Whisk until fully incorporated.
Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
Portion the dough into 90g balls and roll into a ball. Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
Preheat oven to 175-180C (350°F).
Bake for 10-15 minutes or until the corners are crispy while the centres remain soft.
Remove from the oven and let cool and set.
Serve warm with vanilla ice cream, enjoy!