Preheat oven to 350°F. Prepare cookie pans with parchment paper or silicone baking mats.

In large bowl, stir together flour, cocoa powder, baking soda and salt.

In medium microwave-safe bowl, combine butter and chopped chocolate. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until chocolate is almost melted. Add instant coffee and stir thoroughly until mixture is smooth. Let mixture cool slightly.

In large bowl, combine sugar, eggs, vanilla and chocolate mixture; beat until well combined. Gradually add flour mixture, scraping down bottom and sides of bowl as necessary, beating until flour is just combined. Stir in white chocolate chips and macadamia nuts.

Drop by rounded 2 tablespoonfuls onto prepared cookie pans, spacing 2 in. apart. Flatten cookies slightly.

Bake 8-11 minutes, or until cookies crack on top and are set at edges. Remove from oven and let cool on pan 5 minutes. Remove to cooling grid and let cool completely.