"Adapted from the Enlightened Cooking blog recipe for Double Chocolate Cookies. A classic dark chocolate cookie with a perfectly chewy texture and versatility. These are wonderful with added notes of cayenne pepper, peppermint, toffee, cinnamon, or anything else you like to pair with chocolate."
Whisk together the dry ingredients (flour through pepper)
In a separate large bowl, cream sugar and shortening at high speed until fluffy and pale (use a stand mixer if you have one; otherwise, an electric hand mixer; if you're particularly athletic, have at it by hand).
Beat in the vanilla, coffee, and egg.
Add the dry ingredients to the wet/sweet ingredients, stir in the chocolate chips, and mix it all together just until incorporated. Don't over-mix or the flour will go tough.
Drop by tablespoonfuls (or small cookie scoop) two inches apart onto parchment-lined cookie sheet.
Bake 11-13 minutes or until puffed in the center (just barely set). Remove from oven; cool on pans 5 minutes.
Remove and cool completely on wire racks.
Optional: Sift powdered sugar over tops of cookies. I do this to separate my spicy and non-spicy batches. Plus, it looks pretty.