Place the chocolate chips and butter in a bowl, and melt in a double boiler, or microwave (microwaving 20 seconds at a time until completely melted)

Place ⅓ cup all-purpose flour, 2 tablespoons Dutch cocoa powder, ½ teaspoon instant coffee granules, ¼ teaspoon kosher salt, and ⅛ teaspoon baking soda in a small bowl and whisk to combine.

Place the granulated sugar and egg in a large bowl and whisk until lemon yellow-colored and the sugar has dissolved (about 1 ½ minutes).

Add the melted chocolate mixture and whisk to combine.

Add the flour mixture and fold with a rubber spatula until just combined.

Put brownie dough in the refrigerator while you work on the chocolate chip cookie dough.

Preheat the oven to 350º F and line 2 cookie sheets with parchment paper

Whisk together 1 cup all-purpose flour, matcha powder, ½ teaspoon salt, and ¼ teaspoon baking soda in a medium bowl to combine.

Place the softened butter, brown sugar, and granulated sugar in a large bowl (or bowl of a stand mixer).

Beat on medium speed until light and fluffy

Add egg and vanilla and beat until combined

Add the flour mixture and beat on low speed until just combined

Scoop out matcha cookie dough into 18 portions, and place 3 inches apart on cookie sheets.

Repeat with chilled brownie dough, setting each scoop next to a matcha scoop

Quickly roll each combined scoop into a ball with your hands, and place it back onto the cookie sheet seam side up to ensure that both brownie dough and cookie dough can be seen, flattening slightly.

Bake for 12-14 minutes until the edges are just turning golden, and the center still looks a little underdone.

Let cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling