Whip butter, sugar, coffee, vanilla and salt in large bowl until creamy. Add eggs; beat until well combined.
Sift together 1 3/4 cups of the 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. Rest the dough for 10 minutes to allow the flour to absorb the wet ingredient; then add the last 1/4 cup of flour if the dough doesn't feel stiff like cookie dough.
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) on a parchment-lined baking sheet; this amount will spread to 2 1/2 inches when baked. SEE NOTEBake for 8 to 10 minutes; careful not to overbake as you cannot see browning on dark cookies. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
Yields about 3 dozen depending on size of cookies.