Melt the chocolate by placing chocolate in skillet with coconut oil on top of a simmering pot of water. Set chocolate aside to cool slightly.
Beat the eggs, coconut sugar, and vanilla for at least 5 minutes. Set mixer on medium until mixture doubles in size.
Fold in the chocolate until evenly blended.
Mix in almond flour, cocoa powder, espresso, baking chips, and sea salt. Fold in chocolate chunks. Chill. Bake on cookie sheet lined with parchment paper.