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In a microwave-safe bowl, add chopped butter and dark chocolate.
Microwave and stir in short 20-second intervals until the chocolate has melted completely. Set aside and let cool.
Add granulated sugar, brown sugar, eggs, vanilla extract, and coffee extract in a large bowl. Mix using a hand mixer for 5 minutes on medium speed until the mixture is pale in color and light and airy.
Mix in the butter-chocolate mixture. Set aside.
Whisk together flour, cocoa powder, baking powder, and salt in a medium-sized bowl.
Stir the flour mixture into the wet mixture. (Dough will be very loose)
Refrigerate for 20 minutes or until the dough is chilled and firm enough to handle and hold a ball shape.
Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Using a standard cookie scoop (2 tablespoons size), scoop out the dough, roll it into a ball, and place it two inches apart on the prepared baking sheet.
Bake for 14-16 minutes. (may need more or less time)
Remove from oven and let cookies sit on the pans for about 2-3 minutes before removing to a wire rack to finish cooling.
Once they are completely cooled, store them in an airtight container.