In a microwave safe bowl, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.

In another large bowl, using a whisk or a beater, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes.

Beat in the vanilla, instant coffee powder and salt.

Using a rubber spatula, fold in the melted chocolate,

and then fold in the flour and baking powder.

Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and chill until well chilled and firm, about 45 minutes.

Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart.

Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, and then transfer to a rack to cool completely before serving.

Make Ahead the cookies can be stored in an airtight container at room temperature for up to 4 days.