Preheat your oven to 350 F (175 C) and line two baking trays with parchment paper.

Add coffee and sugar to a heavy-bottomed saucepan. Stir on low heat until sugar dissolves, but be careful not to burn the sugar.

Turn off the heat after the sugar dissolves.

Add chocolate, salt, and oil and let the chocolate melt for a few minutes, then whisk until smooth.

In a large bowl, whisk together the dry ingredients.

Pour in the wet ingredients and mix with a spatula until just combined. Make sure that you don't over-mix the dough because that will give you tough cookies.

Scoop out small portions of the dough onto your baking tray. I use about two tablespoons of dough per cookie. It is important to use the dough immediately because the chocolate will set.

Bake them for about 10 minutes until the top starts to crinkle.

Let them cool on the baking sheet for about five minutes before transferring them to a cooling rack.