Double Chocolate Cookies

• 1-1/2 cup Packed Brown Sugar
• 1/2 cups Granulated Sugar
• 1/2 cups Butter
• 1/2 cups Crisco
• 2 whole Eggs
• 1/2 cups Unsweetened Cocoa Powder
• 2 teaspoons Pure Vanilla Extract
• 2 teaspoons Instant Coffee Granules
• 2-1/4 cups All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 3 cups Semi-Sweet Chocolate Chips
• 1 cup Powdered Sugar

1. Mix your butter, shortening and sugars together until creamy.
2. Add the eggs and cocoa. Mix again.
3. Then in a small bowl, mix the vanilla and coffee granules.
4. Pour that into the butter/egg mixture. Stir to incorporate.
5. Then you will add the flour, baking powder and salt. Blend until just mixed.
6. Then stir in the chocolate chips. Put the batter in the fridge for about an hour.
7. Preheat the oven to 375.
8. Then you will roll rounded teaspoons full of the batter into a ball. You could also use your cookie scoop.
9. Drop the ball into the powdered sugar to coat. Place on an un-greased cookie sheet.
10. Bake 8-10 minutes. Cookies will be set, but the center will be soft.
11. Allow to cool a few minutes, and then remove to a cooling rack. You should get 28-36 cookies.

brown sugar, sugar, butter, crisco, eggs, cocoa, vanilla, coffee, allpurpose, baking powder, salt, semisweet chocolate chips, powdered sugar

Taken from tastykitchen.com/recipes/desserts/double-chocolate-cookies/ (may not work)