Melt 1 cup chocolate chips on high in microwave 1 minute or more; stir till smooth. While that cools slightly, beat 1/2 cup shortening and butter until soft. Add brown sugar and sugar, and beat until fluffy. Stir coffee crystals into water until dissolved. Add coffee mixture, melted chocolate, and egg to butter mixture, and beat well. Mix in flour, cinnamon, and salt. Cover, and chill about 1 hour.
Shape into 2 (7-inch) rolls. Wrap, and chill overnight.
Cut into 1/4-inch slices, and bake on ungreased sheet in 350° oven for 10–12 minutes. Cool on racks.
Melt 1 1/2 cups chocolate chips and 3 tablespoons shortening in microwave, stirring occasionally. Dip 1/2 of each cookie into chocolate mixture. Place on racks until set.
Editor’s Extra: Use white and/or dark chocolate bark for thicker coating.
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