In a bowl, mix the butter (at room temperature; if not, microwave it for a few seconds) with both types of sugar and the salt.

Beat the two eggs separately and gradually add them to the mixture.

Put two tablespoons of water in a small cup, heat it for 5 seconds in the microwave, and dissolve the instant coffee in it. Add this to the mixture.

Gradually add the remaining dry ingredients (flour, cornstarch, baking powder, baking soda, and cocoa powder) and mix until a homogeneous dough forms.

Once the dough is ready, add the white chocolate chips. Mix well to distribute them evenly, then form balls with the dough and wrap them in plastic wrap. Place them in the freezer for 30 minutes to firm up, making them easier to work with.

Preheat the oven to 200°C (390°F), bottom heat only. Line a baking tray with parchment paper and start shaping the cookie dough. You can use a spoon to scoop portions and shape them with your hands. Place them on the tray, leaving some space between them.

They bake quickly, so keep an eye on them! In my oven, 10 minutes was enough. They will come out soft but will harden as they cool.

If you want the crackled effect to stand out more on the cookies, simply roll them in powdered sugar before baking!

This is how they look once they’re done!!