Me and chocolate are BFF's, so I love a good chocolate chip cookie. By good I mean rich, soft and delectable. I'm not a fan of hard cookies. At all. Their are lots of good recipes out there, but the
Neiman Marcus Chocolate Chip Cookie fits the bill- my bill that is.
The first time I had this cookie was at the Zodiac Cafe (now NM Cafe) in Dallas, TX. It is located inside of the original Neiman Marcus. They served the cookie to me warm on a warm plate, with a cold glass of milk. I took a bite and I melted. For real. The waiter told me the recipe was online. I smiled. It's the only chocolate chip cookie I have made since then and I serve it to my friends the same way.
You should try it. Here is what you need and what to do:
1 stick of unsalted butter- room temperature
1 cup of light brown sugar
3 tablespoons of granulated sugar
1 large egg- room temperature
2 teaspoons of vanilla
1 3/4 cups of all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 1/2 cups of semi-sweet chocolate chips
1 1/2 teaspoons of instant espresso powder
Preheat the oven to 300 degrees. Place the butter, brown sugar and granulated sugar in an electric mixer fitted with a paddle attachment. Cream them together for about 2 minutes. Add the egg and the vanilla. In a mixing bowl, sift the flour, salt, baking soda and baking powder. Add the flour mixture to the butter mixture in three batches. Using a spatula, fold in the espresso and chocolate chips.
Drop the cookies on nonstick cookie sheet or greased cookie sheet using 1 ounce ice cream scoop or a 2 tablespoon measure. Gently mash the cookie so that it forms a 2 inch circle. Bake for about 20 minutes or until the edges of the cookies are light brown. Bake for about 23 minutes if you want a crispier cookie. But they taste better soft, served warm, on a warm plate, with really cold milk. Trust me.
Images by me
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