Start by gathering all your ingredients. This helps ensure everything is in reach when you begin mixing. Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper; this sets the stage for an easy cleanup.

In a large bowl, cream together the softened butter and confectioners' sugar. Use a hand mixer or stand mixer at medium speed until the mixture is smooth and fluffy. This step is crucial—it incorporates air and helps make your cookies light and airy.

Once your butter and sugar are fluffy, mix in the Kona coffee grounds and the fine sea salt. The coffee should be mixed in until just combined. You’re looking for a uniform texture with tiny flecks of coffee visible throughout the mixture.

Next, sift the all-purpose flour and cocoa powder into the bowl. Using a spatula or wooden spoon, gently fold them into the butter mixture. Be cautious—overmixing can lead to tough cookies. Just mix until you see no streaks of flour remaining.

Now it’s time to fold in the mini chocolate chips. These little guys will melt slightly during baking, creating pockets of chocolatey goodness.

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand or the bottom of a glass.

Pop the baking sheet into your preheated oven. Let the cookies bake for about 15-20 minutes or until the edges are lightly golden. While they bake, you can start preparing the glaze.

In a small bowl, combine the sifted confectioners' sugar, brewed Kona coffee, and instant espresso powder if using. Stir until smooth. Adjust the consistency with milk or cream if needed—aim for a drizzle-able thickness.

Once the cookies are out of the oven, let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Drizzle the glaze over the cooled cookies, allowing it to set for a few minutes.