Triple Caress Chocolate Mocha Chocolate Chip - butter

Method

• Preheat oven to 350F (180C).
• 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.