Crunchy Chocolate Chip Cookies

There are two things my family cannot live without: coffee and chocolate.
To feed my family's addictions, I made chocolate chip cookies with a touch of espresso.

Classic Crunchy Chocolate Chip Cookies Recipe:
(adapted from King Arthur's Flour recipe)

1/4 cup (1/2 stick, 2 ounces) 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 all-purpose flour*
1 cup whole wheat flour, or white whole wheat
2 2/3 cups (16 ounces) semisweet chocolate chips (I used Hershey's Dark Chocolate Chips)

*Or substitute barley flour.

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 AP flour and 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. Yield: 33 cookies.