In a medium saucepan heat the choppes bittersweet and unsweetened chocolate, instant coffee granules and butter over low heat until melted and smooth, stir continously. Remove from heat and allow to cool slightly.
While the chocolate is cooling, in a small bowl stir together flour, baking powder, and salt and set aside.
In a large mixing bowl or with your stand mixer beat eggs, granulated sugar and brown sugar with medium-high speed for approximately 3 minutes. Slowly add the chocolate mixture and beat well until combined. Beat in the flour mixture until well combined, about 2 minutes. Cover the surface of the dough with plastic wrap and allow to stand at room temperature for at least 20 minutes. Dough will thicken.
While it's setting, preheat the oven to 350°F (175°C). Line a large cookie sheet with parchment paper and drop using 1/8 cup onto prepared sheet. Bake for 9-11 minutes or until tops are set and begin to crack. Allow to cool on cookie sheet for 2 minutes and transfer to a wire rack to cool completely.
While the cookies are cooling, combine the shortening and semi-sweet chocolate chips in a microwave safe bowl and heat on high for 30 seconds. Remove from microwave, stir and place back in for another 30 seconds. Repeat if necessary until chocolate is melted and smooth. Drizzle chocolate over baked cookies. Place in the freezer for about 4 minutes to set quickly. Store in an air tight container for up to 3 days.
Make ahead tip: make the dough and bake the cookies and store for up to 3 months in the freezer in an air tight container.