Neiman Marcus's Chocolate Chip Cookie
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter, softened
- 1cup brown sugar
- 3tablespoons granulated sugar
- 1egg
- 2teaspoons vanilla extract
- ½teaspoon baking soda
- ½teaspoon baking powder
- ½teaspoon salt
- 1¾cups flour
- 1½teaspoons instant espresso powder, slightly crushed
- 8ounces semisweet chocolate chips
Nutritional analysis per serving (14 servings)
249 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 3 grams protein; 134 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees.
- Step 2
Cream butter with sugars until fluffy. Beat in egg and vanilla.
- Step 3
Combine dry ingredients, and beat into butter mixture. Stir in chocolate chips.
- Step 4
Drop by large spoonfuls onto a greased cookie sheet. Bake 8 to 10 minutes; 10 to 12 for crispier cookie.
Private Notes
Comments
I received this same recipe from a friend years ago, but her instructions differ in that they are baked at 300F for 20 minutes. Tried both and prefer my friend’s method as they result in a cakey cookie-center with crisp edges and very little spread. (Cooked at 375 is still delicious but dry by comparison). Also, the dough freezes beautifully. I shape cookies on tray and freeze for about an hour then store in freezer bag. Bake as much as I want (or as little as I should) from frozen.
No espresso powder to be had, so I used a little packet of Folger's instant coffee granules. The dough was very dry and non-droppable, so I added some liquid non-dairy coffee creamer (caramel macchiato flavor)--maybe a couple of tablespoos,, just enough to moisten the dough so it stuck together. Dropped very large tblsps full onto a parchment-lined cooky sheet and flattened slightly. Baked as directed at 375 for 12 minutes. They spread nicely, came out chewy with crispy edges. They are wonderful
I guess we're supposed to guess mixer speed and minutes? Not everyone is an experienced cookie baker so it would be helpful to have better directions. That said, they were delicious and I love the hint of coffee.
I made these as a winter storm treat, and chose them because they didn’t require chilling. I had to make do with what was on hand. About 1/3 of the flour was whole wheat; the rest as specified in the recipe. Excellent cookie. Truly. Needed a little longer than 12 mins. Result was quite sweet, chewy cookies with crisp outside. Next time I would use bittersweet chips or omit the white sugar.
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