Heat oven to 375°F and cover two baking sheets with parchment paper.

Combine flour, coffee, baking soda, cinnamon, and salt in a medium bowl. Whisk to break up any lumps.

In the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil and both sugars. Beat on low until combined then increase speed to medium and beat until light and fluffy, about 3-4 minutes.

Add eggs, one at a time, beating until incorporated, then add vanilla. Add flour mixture and beat on low until combined. Add chocolate and mix just until incorporated.

Scoop dough into 1/4 cup-sized scoops and place at least 2-inches apart on the prepared baking sheets. Bake for 12 minutes or until firm on the edges, but still soft in the middle. Let sit on baking sheet for a couple of minutes, then transfer to a wire rack.

Let cool completely, then transfer to an airtight container and keep at room temperature for up to 5 days.