Instructions

• Preheat the oven to 350°F (175°C).
• In a large mixing bowl, cream together the 1/2 cup softened butter, 1 tablespoon oil, 1/3 cup brown sugar, and 1/3 cup granulated sugar until the mixture is light and fluffy.
• Add the 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon salt to the bowl and mix until just combined.
• In a separate bowl, whisk together the 1 3/4 cups flour, 1 teaspoon baking soda, 1 tablespoon cornstarch, and 1 teaspoon instant coffee until evenly mixed.
• Add the dry mixture to the wet mixture and stir with a wooden spoon (or spatula) until just combined; do not overmix.
• Fold in the 1 cup mini semi-sweet chocolate chips until distributed evenly.
• Cover the dough and chill in the refrigerator for 30 minutes.
• Remove the dough from the fridge. Using about 1 tablespoon of dough per cookie, form balls and place them on ungreased cookie sheets, spacing them about 2 inches apart. For thicker cookies, make the dough mounds taller or stack two 1-tablespoon balls on top of each other.
• Bake for 7–9 minutes, depending on cookie size, until the edges are slightly golden and the centers look just barely set.
• Allow the cookies to cool on the cookie sheet for at least 5 minutes before transferring to a plate or cooling rack to finish cooling.