Blend the instant coffee in a food processor until it becomes a fine powder (about 30 seconds).

In a medium bowl, sift the all-purpose flour and combine it with the coffee powder, baking soda, baking powder, salt, and cinnamon.

In a large bowl, blend the melted and cooled unsalted butter with brown sugar, white sugar, vanilla extract, and eggs until smooth.

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

Fold in the semi-sweet chocolate chips evenly throughout the dough.

Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.

Let the cookie dough rest for about 10 minutes while the oven is preheating.

Using a 2oz cookie scoop, drop 6 dough balls onto each prepared sheet.

Bake for 12–14 minutes, watching for golden edges and underbaked centers.

Allow the cookies to set on the pan for 5 minutes before transferring to a cooling rack.