Triple Caress Chocolate Mocha Chocolate Chip

---------- Recipe via Meal-Master (tm) v8.05

Title: Triple Caress Chocolate Mocha Chocolate Chip
Categories: Cookies
Yield: 1 Recipe

1/4 c Butter
1/4 c Vegetable shortening;
-such as Crisco
4 oz Semisweet chocolate; cutup
2 Eggs
3/4 c Brown sugar
3/4 c White sugar
1 1/2 tb Decaf coffee crystals
1 1/2 tb Boiling water
1 1/2 ts Pure vanilla extract
2 c Unbleached white flour
1/2 ts Baking powder
1/4 ts Salt
1/3 c Unsweetened cocoa (not
-"dutched")
8 oz Best quality semisweet
-chocolate chips; such
-as Ghiradelli
6 to 8 oz pecans or walnuts;
-chop, toast, opt
Pam or other nonstick spray

Preheat oven to 350~. 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 Pam. To make
ordinary sized cookies (about 3" in diameter), drop batter by rounded
teaspoons, about 2" apart, onto prepared cookie sheets. To make the very
large cookies about 6 to 8" in diameter such as we serve at Dairy Hollow
House, scoop batter with a 2 1/2" ice cream scoop, 3/8 of a cup capacity.
You can get 2 to 3 of the large cookies on a sheet. (There is no need to
"splat" the cookies out with your hand; they will spread while baking.)
Bake small cookies in preheated oven for about 10 minutes; large will take
about 20. Let the cookies cool on sheeets 1 minute before transferring to
rack. Yield: about 33 (3") cookies or 15 (6") cookies. Source: Chef du
Jour, Crescent Dragonwagon, TVFN. MM Waldine Van Geffen
vghc42a@prodigy.com.

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