In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 tablespoons of instant coffee granules or espresso powder. Set aside.

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes. Add in 1 large room-temperature egg and 1 teaspoon of vanilla extract, mixing until fully combined.

Gradually add the dry ingredient mixture to the creamed butter and sugar, stirring until just incorporated to form a soft dough.

Gently fold in 1 cup of white chocolate chips using a spatula.

Wrap the dough in plastic wrap or place it in an airtight container, then chill in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (177°C) and prepare baking sheets with parchment paper.

Roll chilled dough into balls, placing them on baking sheets about 2 inches apart. Bake for 10-12 minutes.

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