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

In a food processor, blend the instant coffee until you achieve a fine powder.

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

In a large mixing bowl, combine the melted and cooled unsalted butter with brown sugar, granulated sugar, and vanilla extract. Stir in the room temperature eggs.

Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Fold in the semi-sweet chocolate chips.

Using a 2 oz cookie scoop, place six dough balls on each prepared cookie sheet.

Slide the trays into your preheated oven and bake for 12-14 minutes until the edges turn golden brown.

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