Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt. Set aside.

In a large bowl, or using a stand mixer, cream together softened butter and both sugars until light and fluffy (2-3 minutes).

Add eggs one at a time, mixing well. Mix in vanilla extract and Kahlúa.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Drop tablespoonfuls of dough onto the baking sheet, spacing 2 inches apart. Flatten slightly.

Bake for 10-12 minutes, or until the edges are set. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Melt the white chocolate in a microwave or double boiler. Dip each completely cooled cookie halfway, allowing excess to drip off.

Immediately place three whole coffee beans onto the wet white chocolate glaze of each cookie.

Allow the white chocolate to harden completely before serving.