|Nutritional Guidelines (per serving)|
|Servings: About 2 dozen (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Contrary to the urban legend, Neiman Marcus has never charged a cent for this recipe. The Neiman Marcus kitchens freely share their original recipe for their very popular chip cookies.
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 3 tablespoons sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons instant espresso (slightly crushed)
- 1 1/2 cups semi-sweet chocolate chips
Gather the ingredients.
Preheat the oven to 300 F (150 C).
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.
Add to the mixer, while beating on slow speed. Beat for about 15 seconds, stir in the chips and 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 for 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 crisper cookies.
Recipe Source: Neiman Marcus Cookbook: 50 Years of Recipes by Kevin Garvin, John Harrison, and Neiman-Marcus (Random House)
Reprinted with permission.