Cookie Crumble

Little crunchy bits of chocolate chip cookie. Put it on stuff. In stuff. A dangerous snack to keep around, consider yourself warned. For a snickerdoodle crumble, replace the chocolate chips with 2 tsp cinnamon.

Ingredients

• 4 tbsp Unsalted Butter, softened
• 4.25 oz Vegetable Oil
• 5.5 oz Granulated White Sugar
• 5.5 oz Light Brown Sugar
• 2 tsp Vanilla Extract
• 1 tsp Diamond Crystal Kosher Salt or 1/2 tsp Table Salt
• 1 tbsp Apple Cider Vinegar
• 1 large Egg
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 12.75 oz All-Purpose Flour
• 10 oz Semisweet Mini Chips (1 bag)

Directions

1. Preheat oven to 350ºF, and line two baking sheets with parchment paper.
2. In a large bowl mix butter, oil, sugars, vanilla, salt until combined. No need to cream anything.
3. Add the vinegar and egg, stir to combine.
4. In a separate bowl whisk flour, baking soda, baking powder, then add to dough.
5. Fold in chocolate chips.
6. Let dough rest for 60 minutes, so the flour can absorb the moisture in the dough. It will be much crumblier after resting, which is exactly what we want.
7. Scatter dough in crumbles over 2 parchment lined baking sheets and bake until evenly golden brown, or a little longer if you want them extra crispy. Start checking them around the 10 minute mark, since each piece will be a different size and some will start to brown a little earlier than others.
8. Cool completely on pan for about 30 minutes, then transfer to an airtight container. You can break them up into smaller crumbles now, but I prefer to leave them larger just in case I want them later.