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Place butter in a large, microwave-safe bowl and heat in the microwave in 20-second increments, stirring in between, until completely melted.
Immediately add cocoa powder and instant coffee (if using) and whisk until well-combined.
Add sugars, eggs, and vanilla extract and whisk vigorously until thoroughly combined and batter is smooth.
In a separate, medium-sized mixing bowl, whisk together flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet until completely combined.
Add chopped chocolate and stir until well distributed.
Cover bowl with plastic wrap and refrigerate for at least 30 minutes. Meanwhile, preheat oven to 350F (175C) and line baking sheets with parchment paper.
Once dough has chilled, scoop into 3 Tablespoon-sized scoops (60g) (for more uniform cookies, roll between your palms into smooth balls) and place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
Transfer to center rack of 350F (175C) oven and bake for 9-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.