Mix together dry ingredients. Heat the oven to 350°F and arrange a rack in the middle. Combine the flour, coffee, baking soda, and salt in a medium bowl and whisk to aerate; set aside.

Beat butter and sugar. Place the butter, granulated and brown sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light in color and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl. Add the eggs and vanilla, mixing until completely incorporated.

Scoop cookies. Add the flour mixture and stir until just moistened through. Stir in the chocolate chips until just combined. Drop 2-tablespoon balls of dough on 2 rimmed baking sheets, leaving 2 in between each cookie.

Bake. Bake rotating sheets halfway through, until the bottoms are browned and tops are puffed and set, 12 to 15 minutes. Remove to cooling racks and repeat with remaining dough.