| 1 | Recipe by: chef du jour crescent dragonwagon show #dj9336 preheat oven to 350 degrees. |
| 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 pam. |
| 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 | To make the very large cookies about 6 to 8 inches in diameter, such as we serve at dairy hollow house, scoop batter with a 2 ?inch ice cream scoop, 3/8 of a cup capacity. |
| 17 | You can get 2 to 3 of the large cookies on a sheet. |
| 18 | (there is no need to "splat" the cookies out with your hand; they will spread while baking). |
| 19 | Bake small cookies in preheated oven for about 10 minutes; large will take about 20. |
| 20 | Let the cookies cool on sheets 1 minute before transferring to rack |
