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1
Preheat oven to 350F (180C).
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2
Combine butter, vegetable shortening and semisweet chocolate in a small saucepan.
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3
Heat over low medium until all ingredients are uniformly melted, stirring occasionally.
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4
Remove from heat, stir again to smooth, and let cool to room temperature.
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5
Meanwhile, whip together at medium high speed for 5 minutes the eggs, brown sugar, and white sugar.
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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.
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7
Stir in vanilla.
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8
After eggs and sugar have been beaten, add the decaf vanilla mixture, and the reserved melted chocolate mixture.
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9
Beat another 2 minutes.
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10
Combine the dry ingredients: flour, baking powder, salt, and unsweetened cocoa.
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11
These ingredients need not be sifted, but they should be stirred or whisked together well.
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12
Remove chocolate mixture from mixer stand and stir flour cocoa mixture into it by hand.
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13
Lastly, stir in chips and optional nuts.
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14
Spray two double insulated style cookie sheets with cooking spray.
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15
To make ordinary sized cookies (about 3 inches in diameter), drop batter by rounded teaspoons, about 2 inches apart, onto prepared cookie sheets.
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16
To make the very large cookies about 6 to 8 inches in diameter, scoop batter with a 2 1/2-inch ice cream scoop, 38 of a cup capacity.
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17
You can get 2 to 3 of the large cookies on a sheet.
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18
(There is no need to flatten the cookies out with your hand; they will spread while baking).
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19
Bake small cookies in preheated oven for about 10 minutes; large will take about 20.
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20
Let the cookies cool on sheets 1 minute before transferring to rack.
