• 3/4 C Butter
• 1/4 C Vegetable shortening
• 1 C semi-sweet chocolate, cut up into chunks
• 4 Eggs
• 1 1/2 C Brown sugar
• 1 1/2 C White sugar
• 1 Tbsp. Vanilla (sounds like a lot but it's right)
• 3 Tbsp. Decaf coffee concentrate (3-1/2 tsp. instant coffee + 4 tbs water)
• 4 C Unbleached white flour
• 1 tsp. Baking powder
• 1/4 tsp. Salt
• 2/3 C Unsweetened cocoa
• 2 C Semi-sweet chocolate chips

Preheat oven to 350F (180C) degrees.

Heat together until uniformly melted; butter, shortening, and cut-up semi-sweet chocolate. Stir to smooth, and let cool to room temperature

Meanwhile, whip together for five minutes with an electric mixer eggs, brown sugar, and white sugar. Add vanilla, coffee, and cooled chocolate butter mixture. Whip for another two minutes.

Combine the following dry ingredients in a separate bowl; flour, baking powder, salt, and cocoa. Stir flour-cocoa mixture into butter-sugar-egg-coffee mixture by hand. Lastly, stir in chocolate chips

Drop dough by tablespoons onto greased cookie sheets and bake for ten minutes. Let cool on sheets one minute more before removing to rack.

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