Chocolate Espresso Snaps

In a large mixing bowl, combine flour, cocoa, espresso powder, baking soda and salt. Mix and set aside.
In a stand mixer, cream together butter, shortening, sugar and brown sugar.

Add eggs one at a time and mix until combined. Add flour/cocoa mixture by the ¼-cupful until incorporated.

Scoop dough into 2″ balls and roll in sanding sugar. Bake in a 350ºF oven for 14 minutes. Allow to cool on pan for several minutes. Transfer to cooling racks and allow to cool completely before storing in an airtight container.