Preheat oven to 180°C

Line a large baking sheet with baking paper

Combine the melted butter, olive oil, egg, sugars, vanilla extract and salt in a bowl

In a separate bowl, mix together the flour, espresso powder and baking powder

Fold the flour mixture into the wet ingredients until just combined

Fold in chopped chocolate

Use a small ice-cream scoop to scoop balls of dough and give each ball a quick roll between your hands and place on the lined baking sheet, keeping around 3cm or so between each cookie as they spread.

Slightly flatten each dough ball with your fingers and bake for 12-15 minutes or until a light golden brown

Allow to cool on the tray for 5 minutes before placing on a wire rack to cool completely

Makes about 36