Preheat the oven to 350 degrees Fahrenheit. Prepare two cookie sheets with Gefen Parchment Paper.

Melt 1/2 cup chocolate chips in the microwave.

Place all the dry ingredients in a medium bowl and whisk together. Stir in the oil, honey, and eggs, and mix until well combined. Add the vanilla and coffee. Stir in the melted chocolate and combine well.

Let the batter rest for 10 to 15 minutes (in the refrigerator or out).

Using an oiled tablespoon or cookie scoop, portion out the batter in a heaping tablespoon (walnut-sized), leaving about two inches in between each. (Use the first batch as a test run, then you can adjust size bigger or smaller). You can probably fit six to seven on a tray. Bake the tray in the middle of the oven for seven to eight minutes. The cookies will look dry, but will be very soft when they come out of the oven, so let them rest for 10 minutes and then transfer to a cooling rack.

When the cookies are fully cooled, prepare the drizzle. Place chocolate chips and honey together in a small glass bowl, for the drizzle. Microwave for 15 to 20 seconds and stir until the chocolate melts. Place in a piping bag or ziploc bag. Cut a small hole in the corner of the bag and drizzle the chocolate on the cookies. Sprinkle with the flaky sea salt while the chocolate is still wet, and allow the chocolate to dry. Store the cookies in a single layer, or layer between parchment paper in an airtight container.