Prepare the Instant Coffee by blending good quality instant coffee in a food processor until it's a fine powder.

In a medium bowl, sift together the all-purpose flour, coffee powder, baking soda, baking powder, salt, and ground cinnamon.

In a large mixing bowl, mix the melted and cooled unsalted butter with brown sugar, granulated sugar, pure vanilla extract, and large eggs until smooth and glossy.

Gradually add the dry mixture to the wet ingredients using a spatula, folding gently until just combined.

Gently fold in the semi-sweet chocolate chips until evenly distributed.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Scoop out 2 oz balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-14 minutes until the edges are golden and the centers appear slightly underbaked.

Allow the cookies to cool on the sheets for about 5 minutes before transferring to a wire rack.