Neiman Marcus Cookies

Hey everyone!

Apologies for the expanse of the time that has commenced the past month without writing. But good news! Cobalt and I are officially moved to Los Angeles, California where we will live out the next chapter of our lives together; this time with friends (we’re splitting a home with another couple to save monies)! Good news because I can now routinely post recipes again. And my new kitchen is absolutely gorgeous and has fantastic lighting for picture taking! (If I could do a backflip, here’s where I would insert it.)

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I also will—more than likely—be making delicious meals with my roommate Katherine and am happy to share these!

In the meantime, here is a fail-safe recipe for chocolate chip cookies, more famously called Neiman Marcus. Apparently the recipe used to be secret and cost a bit of money to buy. But there’s really no secret about it. The only difference between regular chocolate chip cookies and these is espresso powder.

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Before Cobalt and I moved we hosted a Going Away party for our friends (sounds weird to host our own but it was super last minute!). I wanted to make some easy and delicious refreshments, so I mixed up a Pineapple Peach Mojito Salad (sans rum), homemade rolls with ham and cheese, chips and homemade salsa, ginger ale lemonade punch and chocolate chip cookies.

This recipe for the cookies I used also for my brother’s wedding back in 2010. He wanted me to make them as party favors so I think I made 25 dozen? Anyway, they turned out so delicious, chewy and flavorful; I bagged up three for each guest and was seriously surprised by how many cookies were left over!

Needless to say, there’s a reason it’s been four years since I’ve tasted this cookie ;-)

Because I knew this recipe was do-able in large amounts, I knew I could make enough for 50 people for our party. The recipe yields 1 dozen but—though I reduced the sugar to 3/4 cup—I ended up getting 2 dozen out of it by portioning the dough into smaller pieces.

I also chilled the dough in the freezer in log shapes that:

1) it wouldn’t spread so much while baking

2) it would stay fresh while two pans were in the oven at a time and

3) it would be easily portion-able.

Then, I literally cut the log o’dough down the middle length-wise and then cut somewhat uniform-shaped cubes perpendicularly to the first cut. I didn’t shape the dough after that–I just placed the pieces on an ungreased cookie sheet as is.

Neiman Marcus Cookies
An amazingly easy and delicious chocolate chip cookie. The espresso powder (or coffee) deepens the rich, chocolate flavor! Yields 1 dozen but can be doubled, tripled or more!
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Ingredients
  1. 1/2 cup unsalted butter (1 stick)
  2. 1 cup brown sugar
  3. 3 TBS white sugar
  4. 1 egg
  5. 2 tsp vanilla extract
  6. 1 3/4 cup all purpose flour (or 1 cup AP and 3/4 cup wheat)
  7. 1/2 tsp baking soda
  8. 1/2 tsp baking powder
  9. 1/2 tsp salt
  10. 1 TBS cinnamon (optional)
  11. 1 1/2 tsp instant espresso or coffee powder
  12. 1 1/2 cups semisweet chocolate chips
Instructions
  1. Preheat oven to 375F if using room temperature dough; 350F if chilled dough.
  2. In a large bowl, cream the butter and both sugars. Add eggs and vanilla.
  3. Whisk all dry ingredients into a separate medium bowl: flour, salt, coffee, baking powder and baking soda.
  4. Gradually add the dry ingredients to the wet ingredients, mixing well but not over-mixing!
  5. When the flour is almost incorporated, add the chocolate chips and mix the rest of the way, using a spatula to scrape the bottom and sides of the bowl of any leftover flour.
  6. *NOTE: At this point, you may chill the dough --> I found that chilling it produces a more stable cookie that won’t spread too flat. Also (somehow), chilling the dough prevents the balls from sticking to the cookie sheet. I wrapped approximately 2 cups of dough into plastic wrap and frozen them for at least 30 minutes before baking them.*
  7. Either roll the dough into balls (if not chilled) or scoop with a spoon onto a *greased* cookie sheet. If chilled, cut the dough into cubes and place on an *ungreased* cookie sheet, 2 inches apart.
  8. Bake for 10 minutes for fresh dough; 20 minutes for chilled dough.
  9. Take pan out of the oven and let cookies cool at least 5 minutes on the pan before transferring them to a cooling rack (otherwise they'll fall apart when you try to scoop them off). Also, allow the pan to cool completely before loading it with another round of dough.
  10. Store cooled cookies in an airtight container for 3-5 days; otherwise freeze in an airtight container or zip bags for at least a month.
Notes
  1. I reduced the sugar to 3/4 cup, using only brown sugar and these were perfect!
  2. Next time I’d like to make these cookies with chopped up Chocolate Mint, Orange Zest, different candy chips or craisins!
Adapted from Neiman Marcus Chocolate Chip Cookie | Allrecipes
Oh My Foodness! http://oh-my-foodness.com/
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