Line baking sheets with a silicone baking mat or parchment paper. Set aside.

In a stand mixer with the paddle attachment cream coconut oil and both sugars, about 2-3 minutes.

Add in the vanilla and egg and mix to combine.

In a medium bowl whisk together flour, baking soda, salt, coffee granules and cocoa powder.

Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix.

Fold in the chocolate chips.

Chill dough in the refrigerator for 1 hour.

When you are ready to bake preheat the oven to 350 degrees.

Portion out cookies into rounded tablespoons and place on the prepared baking sheet.

Bake for 8 minutes or until edges of the cookie are firm. They will still look soft don't worry they will continue to cook as they cool.

Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.

Sprinkle with sea salt for serving, if desired.

Store cookies in an airtight container at room temperature for about 3 days and in the freezer for up to 3-4 months.