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

In a large mixing bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.

Add two large eggs to the mixture and mix on medium speed until smooth.

In a separate bowl, whisk together all-purpose flour, baking soda, instant coffee powder, and cocoa powder. Gradually add this to the wet ingredients, mixing on low until just combined.

Divide the dough in half, mixing cocoa powder into one half. Create a marbled effect by alternating dollops of each dough on prepared baking sheets.

Bake for 10-12 minutes until edges are golden and centers remain soft.

Let the cookies cool on the sheets for 5 minutes before transferring to wire racks.