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Crunchy Chocolate Chip Cookies

January 10, 2010

I usually like ALL types of chocolate chip cookies baked the same way.  I love Chocolate Chip Cookies that are soft, chewy and slightly under baked but I love these crunchy chocolate chip cookies!

The recipe comes from King Arthur Flour.  If you’ve never browsed through the recipes on the king arthur flour website you’re missing out!  Their soft white dinner rolls turn out perfect every single time and their basic scone recipe is also a great no fail recipe to add to your favorites!

Crunchy Chocolate Chip Cookies from King Arthur Flour

1/4 cup  unsalted butter
1/2 cup vegetable oil
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
2 teaspoons vanilla extract
1/2 teaspoon espresso powder, optional
3/4 teaspoon salt
1 tablespoon cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup whole barley flour*
1 cup  whole wheat flour

2  2/3 cups semisweet chocolate chips  (I quit at two cups!)

*Or substitute whole wheat flour for the barley flour, I used Rye flour.

Preheat the oven to 350°F.

 Line 2 cookie sheets with parchment paper and set aside.

 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 flours, then the chocolate chips. The dough will appear oily, and because of the quantity of chocolate chips it may seem a bit crumbly, don’t worry!
Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake for 15 to 17 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

Pour a glass of milk


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