This is supposed to be quite famous chocolate chip cookies recipe, I think. I was looking for a chocolate chip cookie that contains light brown sugar, and I fund this one.
The cookies looked a bit different from other recipes as they came out of the oven- they were more plumpy, and not quite flat as the others . Besides their looks, their taste was good and not too sweet. Actually, they were very delicate. Overall, this is a good recipe, and not a complicated one.
I don`t remember if I wrote it before, but there is a nice trick for making the cookies look “richer”, and it applies to all the cookies that have supplements (like chocolate chip and nuts)- after done making the cookie dough, put only half of the supplements amount in the batter. after placing the cookie on the pan, sprinkle with what is left from the supplements and bake. By making this, you will get a richer looking cookies, and certainly more impressive looking ones.
Neiman Marcus Chocolate Chip Cookies/ neimanmarcus.com (makes about 24 cookies)
115 gr. (1/2 cup) 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
11/2 teaspoons instant espresso coffee powder
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 150 degrees C.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds). Beat in the egg and the vanilla extract for another 30 seconds.
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.
Using a 30 gr. 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 5 cm. circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.Naama