Neiman Marcus's Chocolate Chip Cookie
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter, softened
- 1cup brown sugar
- 3tablespoons granulated sugar
- 1egg
- 2teaspoons vanilla extract
- ½teaspoon baking soda
- ½teaspoon baking powder
- ½teaspoon salt
- 1¾cups flour
- 1½teaspoons instant espresso powder, slightly crushed
- 8ounces semisweet chocolate chips
Nutritional analysis per serving (14 servings)
249 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 3 grams protein; 134 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees.
- Step 2
Cream butter with sugars until fluffy. Beat in egg and vanilla.
- Step 3
Combine dry ingredients, and beat into butter mixture. Stir in chocolate chips.
- Step 4
Drop by large spoonfuls onto a greased cookie sheet. Bake 8 to 10 minutes; 10 to 12 for crispier cookie.
Private Notes
Comments
I received this same recipe from a friend years ago, but her instructions differ in that they are baked at 300F for 20 minutes. Tried both and prefer my friend’s method as they result in a cakey cookie-center with crisp edges and very little spread. (Cooked at 375 is still delicious but dry by comparison). Also, the dough freezes beautifully. I shape cookies on tray and freeze for about an hour then store in freezer bag. Bake as much as I want (or as little as I should) from frozen.
I made these with almond flour and whole wheat flour combined. Also part brown sugar and part Splenda. All of the chocolate chips, none of the espresso. No one complained about the lack, but asked for more! Then again, I was making these for a healthy crowd of physical therapists. With age and health conditions, I find inspiration in the Times Recipes and adjust them according to my nutritional needs. I also made these cookies smaller in size to get the calorie and carb content within recommended parameters. Getting a sweet treat rather than having to restrict foods is the name of the game in my book.
No espresso powder to be had, so I used a little packet of Folger's instant coffee granules. The dough was very dry and non-droppable, so I added some liquid non-dairy coffee creamer (caramel macchiato flavor)--maybe a couple of tablespoos,, just enough to moisten the dough so it stuck together. Dropped very large tblsps full onto a parchment-lined cooky sheet and flattened slightly. Baked as directed at 375 for 12 minutes. They spread nicely, came out chewy with crispy edges. They are wonderful
I guess we're supposed to guess mixer speed and minutes? Not everyone is an experienced cookie baker so it would be helpful to have better directions. That said, they were delicious and I love the hint of coffee.
@Chandler hi, I made these by hand with no machine, and they turned out fine. I suggest start on a slow speed and gradually turn up the speed. Moderation is usually a good choice, and no jack rabbit starts (that would be the equivalent of a car peeling out from the light). Stop when everything looks the same texture or the “description” in the recipe. Hope this helps. The NYT recipe writers do tend to assume their readers have some more than average familiarity with kitchen skills.