Preheat the oven to 350. Line 2 large cookie sheets with parchment paper.
In a large bowl stir together the flour, sugars, instant coffee, baking soda, and salt.
Add the egg, vanilla, and oil. Mix until smooth.
Stir in the chocolate-covered espresso beans, if using.
Scoop 24 cookies, three inches apart.
Bake for 12-13 minutes, until golden brown around the edges. Let cool completely.
Notes
Storage: Keep cookies in an airtight container at room temperature for a couple of days, in the refrigerator for two weeks, or in the freezer for three months.