Neiman Marcus Cookies

I think everyone has heard of urban legend involving the Neiman Marcus Cookie recipe. The one where the woman loves the cookie soo much that she asks for the recipe and the waiter tells her it is “two-fifty” for it. Little did she know that snooty patooty waiter ment $250. Shocked and pissed customer tries to argue this charge but loose and as a result shares the recipe. Well, all of this is made up, what else is new? In fact, the cookie recipe is on Neiman Marcus’ website, along with several other recipes for dishes they serve in their cafes.

I figured it would be fitting to this famous cookie since I had to urge to bake and this is a classic cookie- except its one that I never tried before. Always a first time for everything. So I made a double batch of these gems to share with the people that Price work with (hell, people working on New Years Day need a treat!) and his poker cigar buddies.

 They were easy to make and produced a nice result. I like cookies that are gooey and chewy, which when I stopped backing were perfectly like that. I even accounted for carry over cooking so they were on the underdone side but when they finished setting up they became fairly crisp. They became cookies that would pair perfectly with a glass of milk. A quick dunk and enjoy. Or in the case of the poker guys… a cold beer and a cookie.

Neiman Marcus Cookies

2 dozen cookies
1/2 cup (1 stick) 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
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

Preheat oven to 300 degrees. 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 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.

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