Makes about 3 Dozen Medium Size Cookies
2¼ Cups All-Purpose Flour
1 Heaping Tablespoon Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1 Teaspoon Fine Sea Salt
½ Cup Vegetable Shortening (Crisco) at Room Temperature
½ Cup Unsalted Butter at Room Temperature
¾ Cup Granulated Sugar
¾ Cup Dark Brown Sugar Firmly Packed
2 Teaspoons Pure Vanilla Extract
2 Large Eggs at Room Temperature
1 Heaping Tablespoon Instant Espresso Powder
1 12 Ounce Packages Hershey’s Special Dark Chocolate Chips
8 Ounces Williams-Sonoma Dark Chocolate Peppermint Bark
Preheat oven to 375°F.
In a small bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
In a small bowl lightly beat eggs. Sprinkle instant espresso on top of eggs and let sit for 5 minutes to soften the espresso. After 5 minutes beat espresso powder into the eggs until the espresso is completely incorporated.
In the bowl of a standing electric mixer fitted with the paddle attachment, cream together the vegetable shortening, butter, sugar, brown sugar and vanilla. Beat until light and fluffy. Slowly pour the egg/espresso mixture into the butter and sugar and beat until eggs are completely incorporated. Gradually add flour mixture and mix well.
Put the dark chocolate peppermint bark into a food processor fitted with the steel blade and pulse until most of it is chopped fine. Add the chopped chocolate and the chocolate chips into the dough and mix on low until combined.
Drop the dough onto baking sheet lined with parchment paper, or silpat, using a small ice cream scoop to measure. Slightly press down the top of each cookie and bake for 12-13 minutes rotating the pan half way through the cooking time. Cool completely on baking sheet before storing.
Hints and Tips: I use a 1¾ inch ice cream scoop. This makes a nice size cookie. You can use a smaller scoop if you like but remember to adjust the baking time.
