Preheat oven to 325° degrees. Line two baking sheets with parchment paper; set aside.
In a large bowl, mix the dry ingredients (flour, cocoa powder, baking soda, salt).
In a stand mixer, or in a large bowl using a hand electric mixer, beat butter and both sugars until well blended.
Meanwhile, in a small bowl, whisk together the water and the instant coffee until the granules are dissolved. Add to the mixer and beat until blended.
Beat in the egg and vanilla.
Once the wet ingredients are well blended, gradually add in the flour mixture. Beat for just a minute, until dry ingredients are just incorporated, and then fold in the semi-sweet chocolate chips and the dark chocolate chips.
Using about one tablespoon of dough per cookie, drop dough onto the prepared baking sheets
Bake at 325 degrees for 9-11 minutes.
Cool on the pan for 5 minutes before transferring to a cooling rack.
Notes
Makes approximately 20 cookies.Storage: store in an airtight container at room temperature for up to one week.