Preheat the oven to 350°F and line cookie sheets with parchment paper.

Melt the butter add the instant coffee granules or the espresso powder and stir.

In a large bowl, combine together the cocoa powder, melted butter/coffee mixture, granulated sugar, brown sugar, and vegetable oil.

Beat in the vanilla extract and egg.

In a separate bowl, stir together the all-purpose flour, baking powder, and salt.

Slowly add the dry ingredients into the wet ingredients until the dry ingredients are moistened. Avoid overmixing the dough to keep the cookies a brownie texture. Gently stir in the chocolate chips.

Scoop using a #30 cookie scoop (or scoop by 2 tablespoonsful) onto the parchment paper-lined cookie sheet.

Flatten the cookies with a back of a spoon. There is no baking soda in these brownie cookies so the cookies will not spread.

Bake one cookie sheet at a time.

Bake for 10-12 minutes. Do not overbake. They will continue baking as they cool.

Gently press a peppermint patty into the center of the cookies hot out of the oven. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack. Store cooled coolies in an airtight container.