Using a microwave-safe bowl, melt the chocolate, butter, and shortening in the microwave in 30-second increments until completely melted, stirring in between each increment. Set aside to cool slightly as you complete the other steps.
2. Step
In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and espresso powder until combined.
3. Step
In a large bowl using a hand mixer or a stand mixer with a paddle attachment, whip the sugar and eggs on high speed for a full 5 minutes. The mixture will look frothy and lighter in color.
4. Step
Add the vanilla, followed by the mixture of melted chocolate, butter, and shortening in a slow and steady stream on low speed until fully combined.
5. Step
Add the dry ingredients in two additions and mix on low speed by hand until just combined. Don’t over-mix. Finally, mix in the mini chocolate chips.
6. Step
Cover and chill the cookie dough for 1 hour in the fridge.
7. Step
Preheat your oven to 350°F and prepare 2 half sheet trays with parchment paper. Scoop dough into balls, rolling them to make them slightly taller before you place them on the tray 2-3 inches apart, no more than 8 cookies per tray. Bake for 13-16 minutes until the edges look set.
8. Step
Remove from the oven and let cool for at least 10 minutes before serving.
