Preheat the oven to 350°F and line a cookie sheet with parchment paper. Add the butter and canna butter to a medium saucepan and heat on medium low heat until the butter is melted. Remove from the heat and add the coffee grounds. Let steep for 20 minutes.
Using a fine mesh sieve, pour the butter though the sieve into the bowl of a stand up mixer. Discard of the grounds and set the bowl aside.
In a large bowl, add the flour, coffee grounds, baking powder, baking soda and salt. Mix until combined. Set aside.
Add the brown sugar and white sugar to the butter in the stand up mixer. Using the paddle attachment, beat on medium until the sugar is fluffy, around 2-3 minutes. Add the eggs and beat until combined.
Add the flour mixture and beat on medium low speed until a dough forms. Add the chocolate chips and mix them in until combined. If you are tempted to eat some of the dough remember that this is special dough :). Place the dough in the fridge to chill for at least 1 hour or overnight.
Using an ice cream scoop, form 36 cookie dough balls. Place the cookie dough on the cookie sheet, at least 2 inches apart. These cookies will spread a bit so don't overcrowd them and bake them in batches. Bake for 7-8 minutes. Remove from the oven and let them cool on a cooling rack. Serve and enjoy!
