In a small saucepan over very low heat, heat and stir chocolate and shortening until chocolate begins to melt and mixture is smooth. Remove from heat. Add coffee. Stir until combined. Cool.
Using an electric mixer on medium to high speed, beat eggs and sugar until light and lemon colored (3 or 4 minutes). Beat in chocolate mixture and vanilla. On low speed beat in chopped pecans, flour, cinnamon, baking powder, and salt until combined.
Spray cookie sheets with nonstick spray (do not skip this step or your cookies will stick to the pan!) Drop teaspoons of dough 2 inches apart on cookie sheets. I used a cookie scoop to make them even. If using, place a pecan half atop each cookie. Bake in a 350-degree oven for 10-12 minutes or until just set on surface (do not over bake). Cool for 2 minutes on pan then transfer to racks. Cool completely. If desired, sprinkle with powdered sugar. Makes about 4 ½ dozen cookies.
Cool for 2 minutes on pan then transfer to racks. Cool completely.
If desired, sprinkle with powdered sugar.
Notes
Ingredient tip:Do not substitute chocolate chips for the bar baking chocolate. The ratio is just not the same.