One of the best flavour combos - chocolate and coffee - in one biscuit! It's from Better Baking by Genevieve Ko (Houghton Mifflin Harcourt, 2016). I have a few favourites from this book that utilises wholesome ingredients. It's important to chill the dough for several hours so make it in the morning or the night before.

Makes around 36
2 c flour (I used wholemeal spelt)
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 c coconut sugar
1/2 c brown sugar
1/3 c neutral oil
2/3 c cold espresso coffee (use decaf if baking for kids)
1 tsp vanilla extract
1 tsp instant coffee grounds
2 c dark chocolate chips

In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In a large bowl whisk together the sugars, oil, coffee and vanilla. Fold the dry ingredients into the wet, then stir in the chocolate chips. Cover and chill in fridge for at least 6 hours or up to a day.
Preheat oven to 180C. Line 2 baking sheets with baking paper.
Drop about 2 tsp of dough onto one sheet, spaced apart to make room for spreading. Gently round the blobs and flatten the tops. 
Bake for 8-10 minutes, while preparing the next batch.
Cool each batch on the tray.