Beat together butter, coconut oil, and sugars until soft and creamy. Add eggs and vanilla and beat again.
In a separate bowl, whisk the flour, almond meal, oats, salt, leaveners, and espresso powder until evenly combined.
Stir flour mixture into butter mixture.
Stir in chocolate chips.
Chill for 30 minutes.
Heat oven to 350°.
Scoop into ¼ cup balls and space at least 3″ apart on a lined cookie sheet.
Bake for 11-12 minutes, pulling the baking sheet out halfway through to bang on the counter (the banging is optional but produces nice, crispy edges).
Let the baked cookies cool on the cookie sheets at least 10 minutes before transferring to a wire rack. The cookies will be very soft in the center.