Instructions: Preheat oven to 375 degrees; place sheets of foil on countertop for cooling cookies. Place the brown sugar, shortening, milk, instant coffee and vanilla extract in a large bowl. Beat on medium speed of an electric mixer until well blended. Add the egg; beat well. Combine the flour, cocoa, salt and baking soda. Add to the shortening mixture, beat on low speed just until blended. Stir in the chocolate chips, pecans and chocolate chunks. Drop the dough by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheets.

Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Do not overbake. Cool for 2 minutes on the baking sheets. Remove the cookies to foil to cool completely.

For the icing, place the white chocolate chips and shortening in a heavy, resealable sandwich bag; seal thebag. Microwave on medium power for 1 minute. Knead the bag. If necessary, microwave on medium power for another 30 seconds at a time until the mixture is smooth when kneaded. Cut a small tip off of the corner of the bag. Pipe shapes on the cookies, or drizzle randomly. Penny Halsey (ATBN65B).

Note: The white chocolate chips and shortening can be melted by placing the resealable bag in a bowl of hot water.

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