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1
Preheat oven to 375 degrees; place sheets of foil on countertop for cooling cookies.
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2
Place the brown sugar, shortening, milk, instant coffee and vanilla extract in a large bowl.
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3
Beat on medium speed of an electric mixer until well blended.
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4
Add the egg; beat well.
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5
Combine the flour, cocoa, salt and baking soda.
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6
Add to the shortening mixture, beat on low speed just until blended.
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7
Stir in the chocolate chips, pecans and chocolate chunks.
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8
Drop the dough by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheets.
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9
Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
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10
Do not overbake.
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11
Cool for 2 minutes on the baking sheets.
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12
Remove the cookies to foil to cool completely.
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13
For the icing, place the white chocolate chips and shortening in a heavy, resealable sandwich bag; seal thebag.
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14
Microwave on medium power for 1 minute.
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15
Knead the bag.
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16
If necessary, microwave on medium power for another 30 seconds at a time until the mixture is smooth when kneaded.
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17
Cut a small tip off of the corner of the bag.
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18
Pipe shapes on the cookies, or drizzle randomly.