Cookie pr0n, Take II....Chocolate Chip

Mmmmmm.....more cookies.  I made these at the same time I made the peanut butter ones from last post and they didn't last any longer than the peanut butter either.  Not sure how many people are still into the crispy chocolate chip cookie since all I see everywhere are "soft" or "chewy"...whateva.  I like them crispy and so do my kids.  These are also very customizable.  You can add just chocolate chips, or jazz them up with nuts and dried fruit.  We jazzed =)

Crispy Chocolate Chip Cookies
3/4 cup soft margarine
3/4 cup manteca
1 cup light brown sugar
3/4 white sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon extremely finely ground coffee (optional)
12 ounces semi-sweet chocolate chips
6 ounces dried cranberries (optional)
1 cup toasted almonds, coarsely ground (optional)

Preheat oven to 350 degrees.  Cream margarine and manteca together with an electric mixer.  Add in brown sugar, white sugar and vanilla; cream until fluffy.  Add eggs, one at a time, and mix until well incorporated.  Remove bowl from mixer and use a wooden spoon to mix in the chocolate chips, ground almonds and dried cranberries by hand.  Mix flour, ground coffee, baking powder, baking soda and salt together and add to the butter mixture by hand.  Using a 1 1/2 tablespoon cookie scoop, scoop mixture onto a parchment covered cookie sheet.  Bake in a preheated oven for 13 to 15 minutes.  Cool on a wire rack...if you can resist eating them straight off the cookie sheet.  Makes 4 1/2 to 5 dozen.