Neiman Marcus. Some of my favorite chocolate chip cookies. 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. Since they are a crowd favorite, my brother graciously asked me to make 25 dozen as wedding favors a few years back!
The other secret is to refrigerate or freeze the dough overnight. You can round the dough into balls or roll into a log.
Neiman Marcus Cookies
2014-10-09 13:24:00
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
- 1/2 cup unsalted butter (1 stick)
- 1 cup brown sugar
- 3 TBS white sugar
- 1 egg
- 2 tsp vanilla extract
- 1 3/4 cup all purpose flour (or 1 cup AP and 3/4 cup wheat)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 TBS cinnamon (optional)
- 1 1/2 tsp instant espresso or coffee powder
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat oven to 375F if using room temperature dough; 350F if chilled dough.
- In a large bowl, cream the butter and both sugars. Add eggs and vanilla.
- Whisk all dry ingredients into a separate medium bowl: flour, salt, coffee, baking powder and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing well but not over-mixing!
- 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.
- *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.*
- 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.
- Bake for 10 minutes for fresh dough; 20 minutes for chilled dough.
- 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.
- 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
- I reduced the sugar to 3/4 cup, using only brown sugar and these were perfect!
- 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
Adapted from Neiman Marcus Chocolate Chip Cookie | Allrecipes
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