Preheat oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone baking mat.

In a large bowl, cream the softened butter using a hand mixer until light and whipped.

Add the egg and mix until combined.

Stir in the oil, vanilla extract, and the instant coffee mixture (if using), and mix until smooth.

Add the chocolate cake mix and continue mixing until a thick dough forms. A spatula may be helpful here!

Fold in the chocolate chips and white chocolate chips until evenly distributed.

Using a cookie scoop, scoop dough onto the baking mat, spacing the cookies about 2 inches apart.

Bake for 13 to 15 minutes, or until edges are set but centers are still soft.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Best served warm with a glass of plant milk or coffee!