In a small saucepan, melt butter over low-medium heat. Turn off heat. Stir in coarsely chopped unsweetened chocolate. Allow mixture to melt, stirring occasionally while preparing the cookie dough.
In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In a large bowl, whisk eggs, brown sugar, vanilla extract, maple extract, and instant coffee powder just until mixed.
Pour chocolate-butter mixture into egg mixture. Stir to combine.
Slowly pour dry ingredients into chocolate and egg mixture, stirring after each addition.
Stir in 3 tablespoons all-purpose flour just until mixed.
Cover dough with plastic wrap. Chill dough in refrigerator at least 2 hours or overnight.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Place ½ cup powdered sugar and 1 tbsp granulated sugar into a small dish.
Using a small cookie scoop, scoop dough and roll into balls. I used a cookie scoop that used about 1/2 tablespoon dough (small ball). TIP: If dough is sticky between scoops, dip it in a bowl of powdered sugar between scoops. Or try refrigerating it longer.
Roll dough into sugar mixture then place cookies 1 inch apart on a cookie sheet.
Bake in oven 11-13 minutes. The cookies will be soft and chewy.
Allow cookies to cool then place in an air-tight container.