Preheat oven to 350 degrees and line your baking sheets with parchment paper (or grease with baking spray). Set aside.

In a large bowl, whisk melted butter, coconut oil, granulated sugar, brown sugar, and cocoa powder together.

Next, whisk in the egg, vanilla extract, and brewed coffee.

Next, add in all purpose flour, baking powder, and salt. Mix until just combined.

Add in the chocolate chips and mix until chips are evenly dispersed.

Scoop dough into 2 Tbsp sized balls and space about 2-3” apart on your cookie sheet.

Using the back of a spoon, press the dough down so it’s flat (see photos for reference). You can press down as thick or thin as you’d like. The thicker the cookie, the fudgier it will be.

Bake for 10-12 minutes, or until cookies are *almost* done. Pull them out when they are just slightly underdone, and allow them to cool for 5-10 minutes on the baking tray before moving them to a cooling rack. The cookies will continue to bake as they cool.

Serve warm or at room temperature (my favorite was when they were still slightly warm).

Enjoy!