In a medium-sized mixing bowl, sift together the flour and cocoa powder. Whisk through the coffee powder and set aside.

Prepare either a stand mixer with the paddle attached or a large mixing bowl with an electric hand beater.

Add softened butter to the large mixing bowl and beat on low speed until it breaks up and turns creamy about 15-20 seconds.

Sift over powdered sugar and beat on medium-high speed for 1 minute.

Scrape down the sides of the bowl with a rubber spatula.

Add the flour and cocoa mixture and beat on low-medium speed for 30 seconds until well combined and a crumbly dough develops.

Turn off the beaters and use your hands to gather the crumbly dough together to form a ball of cookie dough, pressing it down slightly to form a thick disc.

Wrap the dough in plastic wrap and chill in the refrigerator for 45 minutes.

30 minutes before your dough is ready to come out of the fridge, preheat oven to 180ºC (356ºF) and line a baking sheet with parchment paper and set aside.

Remove dough from fridge.

Scoop out one level tablespoon of dough, weighing 20g (0.7oz), and roll it into a smooth ball.

Place on lined sheet and using the palm of your hand, slightly flatten it into a domed/thick disc. Repeat process with remaining dough, leaving a 2-inch gap between each.

Using a fork, press down the prongs into each cookie to create the indentation.

Bake for 12-15 minutes until they look set and come away easily from the parchment paper. Do not over-bake as they will turn dry.

Remove from oven and allow to cool on sheet for 5 minutes.

Carefully transfer to a wire rack to cool completely.

Enjoy!

Store in a sealed container, at room temperature, for 4-5 days. Alternatively, store in the refrigerator for 1 week. Bring to room temperature if desired before enjoying.