Lighter Crunchy Chocolate Chip Cookies


Lighter Crunchy Chocolate Chip Cookies



Preheat the oven to 350 degrees F. Lighty grease two baking sheets. In a large bowl, beat together the butter, oil, sugars, vanilla, espresso powder, and salt till smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the flour, then the chocolate ships. The dough will appear oily, and because of the quantity of chocolate chips, it won't be completely cohesive; that's okay.

Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake for exactly 16 minutes, until the cookies are an even golden brown. Remove from the oven, and allow to cool for 5 minutes before transferring to a rack to cool completely.

Yield: 33 cookies