In a stand mixer with a paddle attached, or with a hand mixer, beat your 3 ounces of room-temperature butter with your 4 ounces of sugar. Mix for about 3 to 5 minutes, scraping down the sides occasionally with a flexible spatula, to make sure its all incorporated. The butter + sugar mixer should become light and fluffy looking. Add in the coffee and eggs, and mix to combine again -- scrape down the sides frequently to ensure even distribution. The wet ingredients all combined may look a little cuddly, but do not worry, it will come together.

In a bowl off to the side, whisk together your dry ingredients - the almond flour, the all purpose or coconut flour, and the baking powder. Then add in the dry ingredients to your mixer and mix to combine - it will start to come together.

Last, add in the bag of chocolate chips - about 9 ounces of chocolate chips - and mix for a few seconds to combine.

Cover your bowl with the cookie dough with plastic wrap and set in the fridge for at least 3 hours, preferably overnight, so the dough chills and rests and comes together a bit.

When you are ready to bake, preheat the oven to 350F. Line a half sheet pan with Silpat or parchment paper, and using a small scooper, scoop out the cookie dough into 1-½ inch balls. If your oven is taking a while to heat up, put the cookie sheets with the dough balls in the freezer; we want the cookie dough to be COLD when it goes in the oven.

Bake for 10 minutes, then let the cookies cool for another 10 minutes before eating. Enjoy!