(*sigh*) Cookies…how I love thee! M requested cookies tonight, so I decided to find a recipe that wouldn’t make a ton of cookies – I wanted there to be less than two dozen, and this one only made 19 for me. They’re super tasty, especially with the addition of espresso powder. Thanks for reading, enjoy!
Neiman Marcus Chocolate Chip Cookies – adapted from Une Gamine dans la Cuisine
- 1/2 cup (1 stick) butter, softened
- 1 cup light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract (I used 1 teaspoon of pure almond extract instead)
- 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 (I used bittersweet)
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. I did refrigerate the dough for about 30 minutes (force of habit.)
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a parchment lined 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 (mine were perfect after only 15 min.) Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies ( Since I made mine larger, I was only able to make about 18.)