Preheat oven to 375°F (190° C). Combine flour, cocoa powder, baking soda and salt in medium bowl; set aside.
Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir coffee granules into milk. Stir milk mixture into dough. Drop by tablespoonfuls into icing sugar; roll to generously coat. Arrange on ungreased cookie sheets.
Bake 8 minutes or until edges are firm. Cool 2 minutes on wire rack; remove cookies from sheets, cool completely.