An urban myth.
Our signature chocolate chip cookie is the subject of a modern folk tale, its origins unknown. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe here should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe - and it's absolutely free.
Neiman Marcus Chocolate Chip Cookie
Yields about 2 dozen cookies
½ cup (one stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips
1 ½ teaspoons instant espresso coffee powder
Preheat the oven to 300°F.
Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds, until the mixture is fluffy. Beat in the egg and vanilla for 30 seconds longer, until well combined.
In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on slow speed. Beat for about 15 seconds, stir in the chocolate chips and espresso powder, and mix for 15 seconds longer.
Prepare a cookie sheet with about 2 tablespoons of shortening (or use a non-stick spray). Using a 1-ounce scoop, or using a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles; there should be room on the sheet of six or eight cookies at a time. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crispier cookies.