Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.

In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth, then add the egg and instant coffee, mixing fully.

Gradually add the dry mixture to the wet and stir until the dough is thick and slightly sticky. Avoid overmixing.

Chill the dough in the refrigerator for 10-15 minutes.

Scoop out portions of dough, roll into balls, and coat in powdered sugar before placing on the baking sheet, leaving 2 inches of space between.

Bake for 12-15 minutes until the edges are set and tops are crinkled. Cool on the baking sheet for a few minutes before transferring to a wire rack.