Preheat oven to 350 degrees F. Line two baking sheet pans with parchment paper.
Whisk together the flour with cocoa powder, baking powder, and salt. In a separate small bowl, combine the instant coffee with water, stirring to dissolve.
In the bowl of a stand mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Alternatively, use a hand mixer. Add the egg, vanilla extract, and coffee water mixture, mixing until well combined.
Add the flour mixture and stir just until combined. Add the chocolate chunks and toasted chopped almonds and stir just until combined.
Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving 2 inches of space in between the cookies. Bake the cookies for 4 minutes. Take out the cookies and tap the sheet pan on the counter 3-4 times to flatten the cookies. Continue to bake the cookies for 4-6 minutes. The cookies will still be soft but will continue to bake on the hot sheet pan.
Let the cookies rest on the sheet pan for 5 minutes. Transfer to a wire rack and let cool slightly. The cookies are best served warm.