World's Best Cookies!

It has been raining for 2 days straight here. Yuck! Thankfully, Victor was home yesterday (Veteran's Day) so I was able to get out of the house a little bit. We were inside all day today though so Erik and I made some awesome cookies! I got the recipe off of the King Arthur flour website and adjusted it slightly based on the ingredients I had in our house. They were so good I ate four, or maybe even five (I lost count). Erik had three (he was only supposed to have two but he and Sean stole some from the cookie jar before I noticed)!

Sean Cunningham
aka Food Critic (Cookie thief)

CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES

1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/2 cup vegetable oil
1/2 cup granulated sugar
1 cup brown sugar, firmly packed
2 teaspoons vanilla extract
3/4 teaspoon salt
1 tablespoon cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups King Arthur flour
1 1/2 cups of ghiradelli 60% chocolate chips

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 till smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the 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 12-13 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.

Enjoy!!

You may need to suck in when trying on your jeans the next day. Oh well, they were worth it!