Preheat the oven to 375°F. In a large vessel, whisk together the flour, black cocoa powder, baking soda, salt, and orange zest to ensure a uniform distribution of the alkalized cocoa and aromatics.

Using a stand mixer, combine the shortening with the granulated and brown sugars. Cream the mixture until it reaches a light, aerated state.

Integrate the eggs, brewed coffee, and orange flavoring, mixing until the liquid components are fully emulsified into the lipid base.

Gradually introduce the dry architecture in three distinct additions, mixing on low speed.

Fold in the rolled oats followed by the dark chocolate morsels until evenly distributed throughout the dark dough.

Line baking sheets with professional parchment paper. Use a 2-inch mechanical scoop to portion the dough onto the sheets.

Gently flatten each sphere into a uniform disk to ensure even heat distribution.

Bake for 12 to 14 minutes, or until the surface demonstrates structural elasticity and springs back to the touch.

Transfer to a wire rack to allow for final stabilization.