Preheat your oven to 350 degrees.
Then, combine the chocolate, shortening, and butter in a small saucepan.
Heat and stir over low heat until melted and let cool.
Place a sheet of parchment paper over a baking sheet.
In the bowl of a stand mixer, combine eggs, 1 3/4 cups of granulated sugar, baking powder, baking soda, and salt.
Stir in the cooled melted chocolate mixture, espresso powder, and vanilla.
Then, stir in the flour and cocoa powder.
Shape the dough into balls about 1 1/2 inches big. Roll the balls into the remaining 1/3 cup of granulated sugar. Then, into the powdered sugar as well.
Place the cookie dough balls 2 inches apart on the prepared baking sheet. Bake 8-10 minutes or until the edges are firm.
Let cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely down to room temperature.
Store cookies at room temperature for up to 3 days, or freeze for up to 3 months (if frozen, you may have to sift some additional powdered sugar on top of cookies after thawing).
