-
1
Preheat oven to 350F (180C).
-
2
Combine butter, vegetable shortening and semisweet chocolate in a small saucepan.
-
3
Heat over low medium until all ingredients are uniformly melted, stirring occasionally.
-
4
Remove from heat, stir again to smooth, and let cool to room temperature.
-
5
Meanwhile, whip together at medium high speed for 5 minutes the eggs, brown sugar, and white sugar.
-
6
As eggs and sugar beat, make coffee concentrate by placing decaf in a small bowl and pouring boiling water over it, stirring to dissolve crystals.
-
7
Stir in vanilla.
-
8
After eggs and sugar have been beaten, add the decaf vanilla mixture, and the reserved melted chocolate mixture.
-
9
Beat another 2 minutes.
-
10
Combine the dry ingredients: flour, baking powder, salt, and unsweetened cocoa.
-
11
These ingredients need not be sifted, but they should be stirred or whisked together well.
-
12
Remove chocolate mixture from mixer stand and stir flour cocoa mixture into it by hand.
-
13
Lastly, stir in chips and optional nuts.
-
14
Spray two double insulated style cookie sheets with cooking spray.
-
15
To make ordinary sized cookies (about 3 inches in diameter), drop batter by rounded teaspoons, about 2 inches apart, onto prepared cookie sheets.
-
16
Bake small cookies in preheated oven for about 10 minutes; large will take about 20.
