September 11, 2008
The rumor going around is that the Neiman Marcus cookie is the best chocolate chip cookie in the world. Given that I really, really like chocolate chip cookies, and given that I have made about a dozen different recipes for them in my life, I figured I should give this one a try.
Am I ever happy that I did!
The variations between this cookie and any other cookie recipe are small, but those tiny changes make all the difference. The Neiman Marcus cookie is the perfect texture for all cookie lovers. You like them crispy? These have a crispy-ish edge, and a nice crust. You like them chewy? The centres are very chewy, dense and sweet. They have the perfect amount of salt, and a nice buttery overtone to them. The coffee powder (I used instant, as it’s hard to find espresso powder here) adds a whole other dimension, wonderfully balanced with the rest of the cookie.
I understand when people say the quality of chocolate used in cookies is important; I found some special dark chocolate chips and used those, and the end result was far superior to the normal chocolate chips I use. Next time, I’ll even step it up, using higher quality chocolate chunks in them.
They also seem like they would be quite versatile – I’d like to add some shredded coconut next time, and switch up the chocolates used. Perhaps M&Ms? Or white chocolate?
Watch the baking time though – mine only needed 15 minutes.
The Neiman Marcus Chocolate Chip Cookie
adapted from Neiman Marcus
2 dozen cookies
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips (I used dark chocolate)
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. 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.
4. 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.
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