In a food processor, blend the instant coffee until it becomes a fine powder.

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

In a large mixing bowl, whisk together the melted unsalted butter, packed light brown sugar, granulated sugar, and pure vanilla extract until smooth and creamy.

Gradually add the sifted dry ingredients to the wet mixture and gently fold until just combined.

Fold in the semi-sweet chocolate chips until evenly distributed.

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

Using a 2oz cookie scoop or your hands, portion out the dough onto the prepared cookie sheets, leaving space between each dough ball.

Bake for 12-14 minutes, until the edges are golden brown while the centers are still slightly underbaked.

Remove from the oven and let the cookies cool on the pan for about 5 minutes before transferring to a wire rack.