Ingredients
- 4 tablespoons butter, softened
- 1/2 cup vegetable oil or coconut oil (I used Enova originally)
- 3/4 cup sugar or Splenda granular (I used the latter)
- 3/4 cup light brown sugar or 1/3 cup Splenda brown sugar blend, packed (I used the latter)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 to 2 teaspoons instant coffee (optional)
- 1 tablespoon apple cider vinegar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup barley flour or 1 cup whole wheat flour
- 1 cup whole wheat flour
- 1/2 to 3/4 cup semi-sweet chocolate chips
- 1 cup toffee bits
- 1/2 cup pecans, finely chopped (optional, I didn't use)
How to Make
-
Step 1: Preheat oven to 350°F Lightly grease 2 baking sheets.
-
Step 2: Beat the butter, oil sugars, vanilla, salt and instant coffee in a large bowl until smooth.
-
Step 3: Beat in the vinegar, egg, baking soda and baking powder until well combined.
-
Step 4: Stir in the flours until well combined.
-
Step 5: Stir in the chocolate chips, toffee bits and pecans, if desired. *The dough will appear oily.
-
Step 6: Scoop out 1 inch balls and place on baking sheets. They don't need to be spaced far apart because they don't spread much. *I tried flattening some but didn't like them as much.
-
Step 7: Bake 14-16 minutes, reversing trays half way through, until golden brown all over with no hint of softness in the center.
-
Step 8: Remove from oven and allow cookies to cool 5 minutes on baking sheets before transferring to racks or paper bags to cool completely.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.