Saturday, August 22, 2015

Sweet Home Saturday - Neiman Marcus Chocolate Chip Cookies




Max's sister sent this handwritten recipe for Neiman Marcus Chocolate Chip Cookies to me when Max and I were engaged.


The first time I made them, Max commented "Well, these don't look anything like when my mom makes them." (#wifeyfail) Have I mentioned before that I didn't cook or bake at all before Max and I got married? This meant he had to stomach some interestingly prepared recipes at the beginning of our marriage. (#blesshisheart) And you might think it's impossible to mess up cookies, but I finally figured out what I was doing wrong: I was using old baking powder and baking soda, which left the cookies twelve kinds of flat. Oops.



Fast forward to today, and Parker and I can practically make these cookies in our sleep. They are our go-to cookie: super classic, super delicious, with a "secret ingredient" and a little spin of my own. Ready to make a batch for yourself? 

Start by preheating your oven to 375 degrees. In a large bowl, combine butter and sugars, then beat in egg and vanilla with a hand mixer until light and fluffy (I use my KitchenAid stand mixer). 

In a medium bowl, combine dry ingredients, including this:

The secret ingredient! Instant espresso powder. It gives the cookies lots of depth and just takes them to the next level. Give the dry ingredients a stir.

Combine dry mixture and butter mixture. Add chocolate chips. Here's where I'm quirky - we don't have regular chocolate chips in the house. Ever. I always buy thesemini ones, and thesejumbo baking ones. So I use a combo of the minis and jumbos (half a cup of each) for these cookies!


Once the dough is ready, use a scooper to place on a greased baking sheet (or, use a silpat like I do!). Bake 8-10 minutes (I always cook for eight minutes because we like the cookies soft and a bit gooey inside).



Remove pan from oven, and place cookies on a baking rack to cool.

Resist the urge to eat every single one.


Neiman Marcus Chocolate Chip Cookies

Ingredients
1/2 cup softened butter
1 cup brown sugar
3 tablespoons sugar
1 egg
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cup flour
1 1/2 teaspoons instant espresso powder
8 oz. chocolate chips

Directions
Start by preheating your oven to 375 degrees. In a large bowl, combine butter and sugars, then beat in egg and vanilla with a hand mixer until light and fluffy (I use my KitchenAid stand mixer). 

In a medium bowl, add dry ingredients and stir. Add dry mixture to butter mixture and combine. Add chocolate chips and stir until combined. Use a scooper to place on a greased baking sheet. Bake 8-10 minutes and let cool on a baking rack. Serve with milk, of course!

1 comment:

  1. These look great! And I loved baking with you in grad school ... A little of this, a little of that ... Rolling dough with a wine bottle!

    ReplyDelete

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