The Urban Legend Neiman Marcus $250 Cookie Recipe
May 15, 2013 22:39:03 GMT -5
Post by PrisonerOfHope on May 15, 2013 22:39:03 GMT -5
Neiman Marcus $250 Cookie Recipe
This is one urban legend that’s easy to swallow!
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 Tablespoons (T) granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
See my tips on page 2 for getting the best results out of this recipe. ~ Cleo
Directions:
1. Preheat oven to 300° F. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. 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.
TIPS FOR THE BEST
RESULTS WITH THIS RECIPE:
1 – Hydrate the dough: For the best results here, I strongly
suggest that you chill this dough in the fridge overnight or 24
to 36 hours before baking. Simply form the dough into a ball,
wrap it snugly in plastic, and place the wrapped dough ball
into the fridge. Allowing almost any cookie dough to rest in the
refrigerator gives the liquids time to penetrate the dry ingredients.
You are also giving the flavors time to develop in the dough.
This is really the best tip I can give you for any chocolate chip
cookie.
2 – Forming the cookies: I didn’t bother with a measuring
scoop as the recipe suggests. I simply used clean fingers to
roll little balls (slightly smaller than golf balls) and used the heel
of my hand to press them gently into rounds of about 2-inches
in diameter.
3 – Baking the cookies: I use a simple $5.00 oven thermometer
to make sure my oven temperature is accurate. If your oven is
truly preheated to 300° F., then I suggest baking the cookies for
only 17 minutes. 15 minutes is a little too chewy and 20 minutes
is a little too crispy, but 17 minutes at exactly 300° F. Ah, just right
for you to…Eat with joy! ~
This is one urban legend that’s easy to swallow!
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 Tablespoons (T) granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
See my tips on page 2 for getting the best results out of this recipe. ~ Cleo
Directions:
1. Preheat oven to 300° F. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. 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.
TIPS FOR THE BEST
RESULTS WITH THIS RECIPE:
1 – Hydrate the dough: For the best results here, I strongly
suggest that you chill this dough in the fridge overnight or 24
to 36 hours before baking. Simply form the dough into a ball,
wrap it snugly in plastic, and place the wrapped dough ball
into the fridge. Allowing almost any cookie dough to rest in the
refrigerator gives the liquids time to penetrate the dry ingredients.
You are also giving the flavors time to develop in the dough.
This is really the best tip I can give you for any chocolate chip
cookie.
2 – Forming the cookies: I didn’t bother with a measuring
scoop as the recipe suggests. I simply used clean fingers to
roll little balls (slightly smaller than golf balls) and used the heel
of my hand to press them gently into rounds of about 2-inches
in diameter.
3 – Baking the cookies: I use a simple $5.00 oven thermometer
to make sure my oven temperature is accurate. If your oven is
truly preheated to 300° F., then I suggest baking the cookies for
only 17 minutes. 15 minutes is a little too chewy and 20 minutes
is a little too crispy, but 17 minutes at exactly 300° F. Ah, just right
for you to…Eat with joy! ~
