Light, crispy and buttery these Neiman Marcus Chocolate Chip Cookies are a must have recipe that will you will make over and over.
Have you heard the story about the Neiman Marcus chocolate chip cookie? It’s an urban legend that has been told for many years.
The story is that a woman having lunch at Neiman Marcus enjoyed the cookies so much she asked for the recipe. The waitress said she could have it for “two fifty.” She added the recipe to her bill and later discovered that she was charged $250 not $2.50.
The original story can be found here along with the recipe.
Whether the story is true or not these cookies are delicious. The secret ingredient takes them from Toll House to wow (no offense Toll House). Espresso powder makes them fragrant and rich. They have a buttery flavor with a crispy, crunchy edge and soft center.
The espresso powder is completely optional. I thought it might turn my kids away from these cookies but not so. They were gone in a flash with no leftovers.
- 1 stick of butter room temperature
- 1 cup light brown sugar
- 3 tbsp granulated sugar
- 1 egg
- 2 tsp vanilla
- 1 3/4 flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 tsp instant espresso coffee powder optional
- Preheat oven to 300 degrees. Line cookie sheets with silpat or parchment paper.
- Mix the butter and sugar in an electric mixer until light and fluffy, Add vanilla and egg and mix.
- Sift the flour, baking powder, baking soda and salt in a seperate bowl. Add flour mixture to the mixer while beating on low. Then stir in the chips and espresso powder.
- Using a small ice cream scoop, drop cookies about 3 inches apart. Gently press down the scoops of cookie with the back of a spoon. This will make them a more uniform and flatter shape.
- Bake for 17-20 minutes watching closely.