I’ve tasted a chocolate chip cookie or two in my time–they’re my all-time favorite cookie, but only home made.
No question that Toll-House has a very good chocolate chip cookie recipe and I thought it was the best chocolate chip recipe ever. That is, until sister-in-love brought us some Neiman Marcus chocolate chip cookies.
Oh. My. G. It’s heaven on your tongue. The difference, I think, is the addition of brown sugar and espresso powder. Fall’s coming and maybe there’s a party or two in your future. Maybe a party that calls for a plate of yummy chocolate chip cookies. Here’s Neiman’s recipe for the best chocolate chip cookie you’ll ever taste:
1 stick of soften butter (that’s half a cup)
1 cup light brown sugar
3 Tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1.25 cups all purpose flower
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1.5 teaspoons instant espresso coffee powder (oh yeah!)
1.5 cups semisweet chocolate chips
DIRECTIONS: makes 2 dozen
Preheat oven to 300 degrees F.
With an electric mixer on medium speed, cream butter with both sugars until fluffy. That should take about 30 seconds.
Beat in the egg and vanilla extract for another 30 seconds.
In a mixing bowl, sift all dry ingredients together and beat into the butter mixture at low speed–about 15 seconds.
Stir in the espresso powder and chocolate chips.
Use a 1-ounce scoop or 2 Tablespoon measure to drop cookie dough onto greased cookie sheet about 3 inches apart so they have room to expand.
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 browned around the edges. For a crispier cookie, bake a little longer.
Thank Nieman and munch away!