1 cup self-rising flour
¼ cup cocoa powder
2 tablespoons instant coffee powder
¼ cup butter or margarine, softened
¼ cup shortening
½ cup firmly packed brown sugar
½ cup sugar
1 egg
½ teaspoon vanilla extract
1½ cups semisweet chocolate morsels
1 cup chopped pecans

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

In a medium bowl, combine flour, cocoa powder, and instant coffee powder; set aside.

In a large mixing bowl, cream butter and shortening until soft and well blended.  Add sugars; beat until light and fluffy.  Add egg and vanilla, beating until blended.  Add flour mixture, stirring until well blended.  Stir in chocolate morsels and pecans.  Drop, 3-inches apart, by teaspoonfuls, flatten slightly.

Bake for 12 minutes.  Cool on cookie sheet for 5 minutes.  Remove to a wire rack; cool completely.

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