Apparently there is a story to this recipe. I might just research this, because their site says that it won’t tell.
Thankfully, the internet saves all problems that you want to find out. I love you, internet, so much.
Anyway, I wanted to see if I could make one of those SUPER thick gourmet cookies. I would feel like I had accomplished something if I did make those. However, there was one site that said that it had a great recipe – but I had to buy a subscription to its magazine – and then I clicked a link to Neiman Marcus. I had heard of these cookies, never tried them though. However, because it’s from Neiman’s, that MUST be gourmet, right?
Yes. Yes it is. Thank you, lord, for instant espresso powder.
As I mixed these puppies with the coffee, I got this huge whiff of just…nostalgia. There is an ice cream place here that I love. I remember when I was a little chunky child (I was, thank goodness I caught myself in the act and fixed it though), I would ALWAYS get a scoop of their “Cappuccino Chunky Chocolate” ice cream.
Anyway, these cookies are lovely. They aren’t as THICK as I was shooting for, I think that if I didn’t flatten them it would have done that, I can also try adding an egg yolk or some milk to the recipe to up the moistness. Yes, they are chewy with a crispiness, but I’m thinking like…DENSE and chewy in the middle.
But these fellers are tasty. Thank you, Neiman Marcus. Thank you so much. I heart you.
Neiman Marcus Chocolate Chip 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
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.