Okay, one of my favourites. But this favourite is the simpler of the two, the one that makes people wonder what is it they’re tasting when they try one. The answer is… coffee!
Yes, my favourite chocolate chip cookie is adapted from none other the famous Neiman Marcus chocolate chip cookie! The urban myth of the $250 dollar cookie recipe – a lady liked the cookie so much after eating it at Marcus Neiman she asked if she could have the recipe. The sales person told her that she could for a price of “two fifty”. She agreed, assuming that it was $2.50, but later found out that $250 was charged to her bill. She demanded a refund but was refused by the company, and in anger she began sharing the recipe online for free!
I was having a craving for this for a while now. Very satisfied now ;)
Chocolate Chip cookies
(Adapted from Neiman Marcus cookie recipe)
Makes about 48 2 1/2 inch cookies
1/2 cup (1 stick) butter, softened
3/4 cup light brown sugar (original recipe is 1 cup, but I find it a bit too sweet :))
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 (I used granulates, but grounded them to powder)
1-1/2 cups semi-sweet chocolate chips
1. Preheat oven to 150 degrees celsius.
2. Cream butter with the sugars on medium speed until fluffy for about 30 seconds. Add in the coffee and vanilla essence, enjoy the lovely aroma and continue to beat for about 30 more seconds.
3. Beat in the egg and the vanilla extract and continue beating for another 30 seconds.
4. In a mixing bowl, sift together flour, baking powder, baking soda. Add to the creamed butter mixture and beat on low speed for about 15 seconds. Stir in your chocolate chips!
5. At this stage, you can cling wrap your dough and store it in the fridge for up to 3 days, or in the freezer for about 1 month. If using straight away, spoon by tablespoons (if refrigerating, take tablespoon of dough, roll them into balls and flatten slightly) onto your lined or greased baking tray, leaving about 1 1/2 inches between each cookie. Gently press the dough down to flatten it.
6. Bake for about 20 minutes or until nicely browned around the edges. Remove from oven and leave to cool on tray.
7. Om nom nom nom!