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

In a large mixing bowl, cream together softened butter and packed brown sugar until light and fluffy, about 2-3 minutes.

Add instant coffee or espresso powder, egg, and vanilla extract, mixing on low speed until fully combined.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt.

Gradually add dry mixture to wet ingredients, mixing gently until just combined.

Roll the cookie dough into 1-inch balls and place them on the prepared baking sheet, spaced about 2 inches apart.

Bake for 9-10 minutes or until edges are lightly golden brown; centers should remain soft.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.