Preheat oven to 350 degrees F.
In a medium bowl, whisk together 2 + 2/3 cup flour, 1/2 cup cocoa powder, 1 teaspoon baking soda and 1 teaspoon salt; set aside.
In a stand mixer, cream butter and sugar until light and fluffy. Mix in eggs, and vanilla extract until just incorporated.
Slowly mix dry ingredients into wet ingredients, mixing in liquid coffee as you go.
Stir in chocolate chips. Dough should be slightly sticky and not stick to hands. If too sticky, add a little more flour.
Using a cookie scoop, scoop dough onto baking sheet. Sprinkle with sea salt. Refrigerate remaining dough in between baking until ready to use again.
Bake for 8-10 minutes.