Light and crisp, absolutely packed with chocolate chips, this is the quintessential crunchy chocolate chip cookie. To ensure crunchiness, be sure to bake these cookies thoroughly; they should be golden brown all over, without any hint of softness in the center.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a large bowl, beat together the butter, oil, sugars, vanilla, espresso powder, and salt until smooth.
Beat in the vinegar, egg, baking soda, and baking powder. Stir in the whole wheat flour, then the chocolate chips.
The dough will appear oily, and because of the quantity of chocolate chips, it won't be completely cohesive; that's OK.
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.
Store in a cookie jar for up to 5 days, or freeze for up to a month.
Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.
