Neiman Marcus Chocolate Chip Cookies

By 8/26/2011 , ,

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Find the recipe here on their site, and no it's not $250 
http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

These cookies are a great take on something a little different than the classic chocolate chip, Andrew AKA Mr.Coffee loves them!

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons instant espresso coffee powder 100_4126
    (So I used to make this with this, which is like real espresso.  But all I had in the house was some Kroger instant coffee ick. But I guess this is what you should really make it with is this but I never remember to look for it when I'm at a nicer grocery store that's likely to have it.
  • 1-1/2 cups semi-sweet chocolate chips
  • The recipe is pretty straight forward, I upped the instant powder a bit since coffee is weaker than espresso, which I think worked out well.

    Don't forget that these are 'drop' cookies, so they aren't supposed to look perfect.

    Baking tip: To get perfect cookie bottoms, place your ickiest sheet pan on the rack below your cookie sheet, this helps distribute the heat better giving you nice non burnt cookie bums.  (Tip courtesy of Bestie)


    Directions
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    1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

    2. Beat in the egg and the vanilla extract for another 30 seconds.

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    3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

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    4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
    (Since was using my nice wilton non stick cookie sheet I didn’t grease my pan, since I didn’t want them to spread).

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    Yield:
      2 dozen cookies

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