Sift together flour, cocoa, baking powder and salt in a medium bowl. Set aside. Take out butter to soften.

Melt chocolate in medium heat-proof bowl set over a pan of almost simmering water, stirring until smooth. Remove from heat.

In small bowl, beat eggs and vanilla lightly with a fork. Sprinkle coffee granules and set aside while they dissolve.

Beat the butter at medium speed until smooth and creamy, ~ 10 seconds. beat in sugars until combined, ~ 45 seconds. The mixture will look granular.

Reduce mixer speed to low and gradually beat in the egg mixture, ~ 45 seconds.

Pour in the melted chocolate in a steady stream and beat until combined, ~ 45 seconds.

Scrape bowl with rubber spatula.

With the mixer on low, add the dry ingredients and mix until JUST combined. Do not over-beat! Cover the dough with plastic wrap and let stand at room temperature for about 30 minutes, or until dough has scoopable, fudge-like consistency.

Preheat oven to 350. Line 2 baking sheets with parchment paper.

Place 1 3/4 inch balls of dough on the baking sheets, about 1.5 inches apart.

Bake until edges have just begun to set but centers are still very soft, ~ 10 minutes. Rotate the sheets halfway through baking time.

Let cookies cool on the sheets for 10 minutes. They will finish baking on the sheets.

Carefully move cookies to wire racks.