-
Assemble ingredients.
-
Cream butter and shortening.
-
Add brown and white sugars. Beat until light and fluffy. Add egg and beat until blended.
-
In separate bowl, or large measuring cup, mix coffee, stout, milk, and vanilla. Stir to combine. Add to mixture. Mix well.
-
Add melted chocolate and mix to blend.
-
Combine dry ingredients. Add to mixture and stir just until flour is incorporated.
-
Stir in chocolate chips. Cover bowl with plastic wrap and refrigerate dough for 24 hours.
-
Line baking sheets with parchment paper. Drop by spoonfuls onto baking sheet, leaving about 2 inches between the cookies. Bake at 350F oven for 10-12 minutes. Let cookies cool on baking sheet for 2-3 minutes then transfer them to a wire rack to finish cooling.