Neiman Marcus Chocolate Chip Cookie

We recently visited Mariposa at Neiman Marcus in Ala Moana to try out their new afternoon tea offering (I will write about our experience in another post). While there we saw another table presented with a box of cookies. Being suckers for pretty packaging we asked about it and found that the cookies came with a recipe. We ordered it not knowing how much it cost.


Ordering without knowing the cost could be a dangerous thing if you know anything about the internet legend of the $250 Neiman Marcus cookie recipe. As it turns out it was a very reasonably priced $6 for four cookies and a recipe.

The cookie is slightly chewy, but not soft, and has a pleasant taste of mocha from the addition of espresso powder. Although there is nothing outstandingly different about this recipe, I prefer it over the cookie of internet lore.

The recipe is straightforward and easy to make. And the best thing is, you don't even have to buy anything. You can get the recipe for free on the NM website (link below).


The Neiman Marcus Chocolate Chip Cookie

Modified slightly from the original

½ cup unsalted butter, softened
1 cup light brown sugar, lightly packed
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1¾ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons instant espresso coffee powder
1½ 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 separate bowl, sift together the dry ingredients. Add the dry ingredients 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.



Notes:

*I found it was easier to use my fingers to lightly flatten the cookie

**I also found that if I waited for the cookies to be "nicely browned around the edges" they turned out too crispy. I stuck with the 20 minute recommended baking time and they turned out perfectly.

***One final note about baking in a home kitchen in Hawaii - the humidity in the islands can affect the end result. A friend of mine who lives on the east coast tried this recipe and all her cookies were crispy without the slight chew and she was disappointed. Any number of things could have affected it including the differences in oven temperatures. You may need to play around to find the right temperature and timing to get the results you prefer.

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