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| Prep Time Cook Time |
Servings 20 | Difficulty Easy |
Ingredients
- 3 cups Flour
- 1 cup Dutch-process Cocoa
- 2 Tablespoons Espresso Powder
- 4 teaspoons Baking Soda
- 1 teaspoon Salt
- ¾ cups Butter, Unsalted
- ¾ cups Shortening
- 2 cups Sugar
- ½ cups Brown Sugar
- 2 whole Eggs
- ¼ cups White Sanding Sugar
Preparation Instructions
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.
