Preheat the oven to 350°F and line two large baking sheets with parchment paper.,

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.,

In the bowl of a stand mixer fitted with a paddle attachment, add softened butter, 1 cup of the sugar, and instant coffee. Cream the butter, sugar, and coffee on medium-high speed until light and fluffy, about 3 minutes.,

Add the egg and vanilla. Continue mixing for another 2-3 minutes to combine well.,

Add the flour mixture gradually, mixing until just combined and no flour streak remains.,

Pour the remaining 2 tablespoons of the sugar into a small bowl.,

Using a 5 tablespoon-size spring loaded cookie scoop, scoop 9 dough balls on each prepared baking sheet about 2 inches apart. Gently roll into even balls, then coat each in the sugar.,

Bake for 10-12 minutes, or until the cookies puff in the middle and set around the edges. Allow cookies to cool for 1 minute on the cookie sheet and transfer to a wire rack to finish cooling.