Dear N,
Neiman Marcus Cookies
I made these over the weekend after coming across this article about the cookie's myth. I thought that I was a "thick and gooey" chocolate chip cookie person all of my life until these--perfectly crispy edges with a chewy, caramelly centre. In my cookie induced excitement I dropped a glass bottle of red food colouring (from the previous week's red velvet cake). It looked like I massacred someone in my kitchen. 
(a gross ending to an otherwise pleasant blog entry)
Drop everything you are doing and immediately head to the kitchen and make these:
Neiman Marcus CookiesFrom the Neiman Marcus website
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg (room temperature)
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
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips Directions
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg (room temperature)
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
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips Directions
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.
4. Using a 1 ounce 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 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
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.
4. Using a 1 ounce 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 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
I made these over the weekend after coming across this article about the cookie's myth. I thought that I was a "thick and gooey" chocolate chip cookie person all of my life until these--perfectly crispy edges with a chewy, caramelly centre. In my cookie induced excitement I dropped a glass bottle of red food colouring (from the previous week's red velvet cake). It looked like I massacred someone in my kitchen. (a gross ending to an otherwise pleasant blog entry)
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