|170 g||butter — melted|
|55 g||extra virgin olive oil — extra virgin|
|275 g||brown sugar|
|75 g||castor sugar|
|2 tsp||vanilla extract|
|335 g||all-purpose flour|
|2 tsp||instant coffee powder — espresso|
|1 tsp||Robertson's baking powder|
|300 g||dark chocolate — chips or chopped|
Preheat oven to 180°C.
Line a large baking sheet with baking paper.
Combine the melted butter, olive oil, egg, sugars, vanilla extract and salt in a bowl.
In a separate bowl, mix together the flour, espresso powder and baking powder.
Fold the flour mixture into the wet ingredients until just combined.
Fold in chopped chocolate.
Use a small ice-cream scoop to scoop balls of dough and give each ball a quick roll between your hands and place on the lined baking sheet, keeping around 3cm or so between each cookie as they spread.
Slightly flatten each dough ball with your fingers and bake for 12-15 minutes or until a light golden brown.
Allow to cool on the tray for 5 minutes before placing on a wire rack to cool completely.