4 Using a double boiler or a metal bowl set over a pot of
simmering water, melt together the chocolate chips and
shortening until smooth. Remove from the heat.
5 Line a cooled baking sheet with parchment paper. Using
two forks, dip each cookie into the chocolate coating, turning
to cover completely. Tap the fork gently on the rim of the pan
to remove any excess coating. Place the cookies on the baking
sheet. Refrigerate until set, 1 to 2 hours.