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!
The nutrition facts below represent the carb count for using coconut flour, Swerve/monk fruit sweetener, and Lily's chocolate chips.