- In medium bowl, sift together flour, cocoa, baking soda, salt, cinnamon, cayenne, and espresso. Set aside. In bowl of a stand mixer fitted with a paddle attachment, cream together butter, shortening, and sugars until light and fluffy. Add eggs, one at a time, beat-ing for 30 seconds on medium speed after each addition. Add flour mixture, mixing until just combined.
- Scoop the dough into 1½-inch balls and chill for at least 1 hour. Preheat oven to 350 degrees. Place each cookie 1½ inches apart on cookie sheet and bake for about 8 to 10 minutes, rotating sheet halfway through baking time. Allow to cool on sheets for 2 minutes, and remove to a wire rack to cool completely.