Triple Caress Chocolate Mocha Chocolate Chip

Directions

Preheat oven to 350℉ (180℃).

Combine butter, vegetable shortening and semisweet chocolate in a small saucepan.

Heat over low medium until all ingredients are uniformly melted, stirring occasionally.

Remove from heat, stir again to smooth, and let cool to room temperature.

Meanwhile, whip together at medium high speed for 5 minutes the eggs, brown sugar, and white sugar.

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. Stir in vanilla.

After eggs and sugar have been beaten, add the decaf vanilla mixture, and the reserved melted chocolate mixture. Beat another 2 minutes.

Combine the dry ingredients: flour, baking powder, salt, and unsweetened cocoa. These ingredients need not be sifted, but they should be stirred or whisked together well.

Remove chocolate mixture from mixer stand and stir flour cocoa mixture into it by hand. Lastly, stir in chips and optional nuts.

Spray two double insulated style cookie sheets with cooking spray. To make ordinary sized cookies (about 3 inches in diameter), drop batter by rounded teaspoons, about 2 inches apart, onto prepared cookie sheets.

Bake small cookies in preheated oven for about 10 minutes; large will take about 20.