Double Chocolate Espresso Cookies

1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer, cream the Earth Balance and sugars together until light, fluffy, and awesome.
3. Add the egg and mix thoroughly.
4. In a separate bowl, sift all your dry ingredients together.
5. Add the dry ingredients to the wet ingredients and mix on low until everything is incorporated. The dough should be pretty stiff.
6. Mix in the chocolate chips with a spoon.
7. Prep your cookie sheets with Silpats or parchment paper.
8. Drop by the 1/2 tablespoon onto the sheet. Leave space as they will spread.
9. Bake for 10-12 minutes (10 minutes for me—gooey is the way to go).
10. Remove from the oven and allow to cool. They will harden as they cool.
11. Eat one if you’re not full from the dough.