The only recipe for chocolate chip cookies Gina Doty makes!
Urban legend tells of a fashionista who lunched at the restaurant in the famed Dallas branch of Neiman Marcus. After sharing a chocolate chip cookie with her daughter for dessert, she requested the recipe from her server. While the waitress was not allowed to give away the recipe, she could sell it for "Two Fifty". When the unabashed consumer got her bill she was shocked to find the 250 was $250.00. After her arguments went unheard by the store's accounting department, the enraged cookie lover decided to shared the secret recipe with all her friends and family, encouraging them to share and share alike.
While several versions of the recipe can be found including different types of chocolate and oatmeal, we just loved this one Gina passed on to us. The addition of coffee brought the flavor profile to a whole other level of deliciousness.
This is the only choc. Chip recipe for a cookie I make and when I have them, I put macadamia nuts chopped in quarters in it too.
Neiman Marcus Signature Chocolate Chip Cookies
1/2 cup unsalted butter, softened
1 cup light brown sugar
3 TB granulated sugar
1 egg, room temperature (also can put egg into bowl of warm water for 10 min)
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cup all purpose flour (Or try this Gluten Free version)
1 3/4 tsp instant coffee, slightly crushed (or King Arthur espresso powder)**secret ingredient that makes this recipe superb!
8 oz unsweetened chocolate chips
- Cream the butter w/ sugars til fluffy
- Beat in the egg and vanilla
- Combine the dry ingredients and beat into butter mixture
- Drop by large spoonfuls onto a greased sheet.
- Bake at 375 degrees for 8-10 minutes, or 10-12 min. for a crispier cookie.
Note: I cooked 9 min for making a large cookie (I used my large scooper).
If you have a cookie monster in your home:
White chocolate and nice spiced cookies, perfect for dunking
Ginger Snap Cookies
Coffee Shortbread Cookies
Orange-Walnut Butter Cookies
Photo Credit: Julie Cecchini
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