Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, beat together the butter, granulated sugar and brown sugar with a hand held mixer or stand up mixer until creamy.

Add in the egg and vanilla extract.  Mix until smooth.

In a separate bowl, whisk together the flour, instant coffee, seal and baking soda.

Then slowly add the dry ingredients into the wet ingredients until just combined.

Gently stir in the semi-sweet chocolate chunks with a spatula or wooden spoon.

Drop the dough onto baking sheets with a cookie scoop (approximately 2 tablespoons) and ensure that they are approximately 2 inches apart.

Bake the cookies for 10-12 minutes until the edges of the cookies are set and golden brown (the centers may appear not done yet but they will continue to cook as they set).

Allow the cookies to cool on the baking sheet for 5 minutes and then move them to a wire rack to cool completely.

In a small bowl, whisk together the milk and the instant coffee or espresso.  Set aside.

In a separate bowl, mix together the powdered sugar and melted butter.

Then slowly add in the coffee mixture into the butter mixture until combined and a good drizzle consistency.  If the mixture is too thick, slowly add more milk and if the mixture is too thin, slowly add more powdered sugar.

Drizzle the coffee icing over the cookies.  Allow the icing to set and then the cookies are ready to serve and enjoy!