Preheat oven to 350 F.
Prepare a baking sheet with parchment paper lightly sprayed with cooking spray.
In a medium bowl, mix shortening, butter, sugars, cocoa, egg, vanilla and coffee until well blended. Mix in the flour, baking soda and salt. Blend until all ingredients are incorporated. Stir in baking chips.
Mound by heaping teaspoonfuls onto a baking sheet. Bake for 10 to 12 minutes.
Let cool on baking sheet. The cookies can be stored in an airtight container for a week at room temperature.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.