Whip butter, sugar, coffee, vanilla and salt in large bowl until creamy. Add eggs; beat until well combined.
Sift together flour, cocoa, and baking soda; add half to the butter mixture and mix until flour disappears into the dough. Add the other half and mix again until blended. The dough will be pretty stiff. Fold-in baking chips or hand place them on top of each cookie once they're on the sheet to bake.
Place the dough in heaping tablespoons (about .80 ounces each) in on a parchment-lined baking sheet; this amount will spread to 2 1/2-inches when baked. SEE NOTEBake 8 to 10 minutes, careful not to over bake as you cannot see browning on dark cookies. Cool for 2 minutes on the baking sheet then transfer to wire rack to cool completely.
Yields about 3 dozen depending on size of cookies.