In a medium-sized bowl, sift the flour, cocoa, baking powder, and salt and mix well.
In another bowl, beat the eggs and vanilla together, and add the coffee powder. Mix until coffee dissolves.
Melt the chocolate. Set a heatproof bowl over a pan of simmering water (not touching the water), and stir the chocolate until smooth. Alternatively, you can melt the chocolate in the microwave - heat in 30-second increments, stirring each time.
In a stand mixer, beat the butter until smooth. Add in the sugars, and beat until just combined. It will be grainy still (and that's okay).
Gradually beat in the egg/vanilla/coffee mixture, then add the melted chocolate. Set the mixer to "stir" and mix in the chocolate chips.
Add the dry ingredients and mix until just combined.
Cover with plastic wrap and let stand at room temp for 30 minutes.
Preheat the oven to 350F and line cookie sheets with parchment.
Scoop cookie dough onto the cookie sheet, leaving plenty of room between them for spreading.
Bake each sheet for 10-12 minutes.
Remove from oven, and allow to cool on the cookie sheet for about 10 minutes, then carefully remove and place on wire racks to cool.
Devour.
Notes
Make a double batch. Instead of baking, just freeze the cookie dough balls in the freezer until solid, then store in a plastic freezer bag. To bake from frozen, add a few minutes onto the cook time.
If your dough becomes too soft to scoop, refrigerate for 10 minutes, and try again.