Prep 10 mins
Cook 10 mins
This is the same cookie recipe that was posted on the Neiman Marcus Web Site.
- 1⁄2 cup unsalted butter, softened
- 1 cup brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 3⁄4 cups flour
- 1 1⁄2 teaspoons instant coffee, slightly crushed
- 8 ounces semi-sweet chocolate chips
- Cream the butter with the sugars until fluffy.
- Beat in the egg and the vanilla extract.
- Combine the dry ingredients and beat into the butter mixture.
- Stir in the chocolate chips.
- Drop by large spoonfuls onto a greased cookie sheet.
- Bake at 375° for 8-10 minutes or 10-12 minutes for a crispier cookie.
This past year, I discovered the NM Chocolate Chip Cookie recipe on their website http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml. I have taken them to several book club meetings, dinner parties and get togethers and everyone has raved about these cookies. My friend, Erin, says these are the best cc cookies that she has ever had. One of the things that differs from your recipe is the baking temperature and time. The recipe on the NM website has the cookies baking at 300 degrees for about 20 minutes. I tried it and discovered that this makes for the most perfectly baked cookie EVER. Yes, it takes longer, but it is well worth it! I highly recommend that you try it.
i had great success with this recipe. I read people's comments that the dough was too dry - the key is that you need to whip the butter and sugar with an electric mixer as it says in the first paragraph - otherwise you will not get a creamy texture. my dough soft enough that i was even able to add 1 cup of chopped pecans, refrigerate the dough overnight, and it was still pliable. the recipe i'm reviewing on food.com is the exact recipe that appears in their cookbook "The Neiman Marcus Cookbook" 2003.
I did not have success with this recipe as others did. My cookie dough came out very crumbly- I had to squish the dough in my hand to get it to ball together, and then I did bake it as another reviewer suggested, at 300 for 20 minutes. They were just too dry and crumbly. I wonder if I did something wrong, although I am sure I measured correctly. Oh well. I will definitely use that baking method again- I've always wondered if a cookie would come out better that way, and I think they do, even with my dry crumbly ones.