From NeimanMarcus.com: “An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It’s a terrific recipe. And it’s absolutely free.”
This cookie is big, soft, and flavorful. The preferred chocolate chip cookie of the webmaster. See note*.
Ingredients
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cup all-purpose flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semi-sweet chocolate chips
Directions
- Original directions: Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.
- For Neiman-Marcus’ later directions, see note*, below.
Notes
- * It’s come to our attention that Neiman Marcus has changed the recipe slightly from their original “real” chocolate chip cookie recipe. The recipe we use here is the original one that they first posted many years ago. If you’d like to try the later one, the ingredients are the same, but they are baked at a lower temperature. The new directions are as follows:
- Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds). Beat in the egg and the vanilla extract for another 30 seconds. 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. 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.