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

In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Dissolve the instant coffee in a few tablespoons of hot water and add to the butter mixture, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the wet ingredients until just combined.

Fold in the optional chocolate chips or chopped nuts if desired.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, until golden around the edges but still soft in the center.

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