1/2 cup shortening
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 tbsp instant coffee, dissolved in 1 tsp water
2 ounces unsweetened chocolate, melted
2 cups all-purpose flour
1 tsp cinnamon
1/4 tsp salt
1 1/2 cups semisweet chocolate chips
3 tbsp shortening
1. Cream together 1/2 cup shortening, white sugar, and brown sugar until light and fluffy.
2. Beat in coffee mixture, melted chocolate, and egg.
3. In a separate bowl, stir together flour, cinnamon, and salt. Combine with sugar mixture.
4. Cover and chill for 1 hour or until dough is no longer sticky.
5. Shape dough into two rolls, about 6" long apiece. Wrap, and chill for at least 6 hours.
6. Preheat oven to 350 degrees. Cut rolls into 1/4" thick slices and place on ungreased cookie sheets.
7. Bake for 10-12 minutes. Remove from baking sheets to cool on wire racks.
8. In a small heavy saucepan over low heat, melt chocolate chips and 3 tbsp shortening, stirring occasionally until smooth. Remove from heat.
9. Dip half of each cookie into chocolate mixture. Place on waxed paper until the chocolate is set.
Makes about 3 dozen cookies
NOTES: Whenever I make cookie dough into rolls, I'm never satisfied with the shape as they don't come out completely round. So, after I cut the dough into slices, I used a small heart-shaped cookie cutter on each one, just to make it prettier.
This cookie is a semi-dry, semi-crunchy cookie, great for dunking. My kids LOVED them for some reason, and were more than a little annoyed that the bulk of them went to daddy's work. They don't make big cookies (unless you make the rolls very thick) as they don't spread when they bake, but we just adored the punch of the taste.