1. In a bowl, whisk the four, cocoa powder, baking powder, and salt. Set aside.
2. In a microwave safe bowl, melt chocolate at 50% power for 2 minutes, stir, and continue heating until melted, stirring each minute. (Alternatively do this in a bowl set over saucepan of simmering water stirring until melted.)
3. In a bowl, whisk together the eggs and vanilla. Sprinkle coffee powder to dissolve. Set Aside.
4. In the bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars at medium until combined, 1 minute. Mixture may be gritty. Decrease to low speed, add egg mixture, and mix to incorporate, 1 min.
5. Add melted chocolate in a steady stream, mixing until combined, 1 minute, scraping down bowl and beater as needed.
6. With mixer still on low, add dry ingredients gradually and gently mix just until combined, without over beating.
7. With rubber spatula, fold in chocolate chips. Cover bowl with plastic wrap and chill in fridge at least 1 hour or until scoop-able.
8. Adjust oven to lower middle position, at 350F. Line cookie sheet with silicone baking mat.
9. Divide dough into balls about 1½ inch in diameter. Set balls on cookie sheet, about 2 inches apart. Slightly flatten dough balls.
10. Bake just until edges are begun to set but centers are still very soft, 8-9 minutes. Cool on cookie sheet 10 minutes. Carefully transfer to cooling rack. Press in three pieces of candy corn on the top in a triangle shape (or whichever shape you prefer)! Let cool.
11. Store in airtight container at room temp.

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