By: Deanna Linder
The story goes like this: A woman and her daughter had lunch at the upscale Neiman Marcus department store in Texas. They ordered dessert-chocolate chip cookies-and loved the cookies so much that they asked for the recipe. The waitress kindly responded that she couldn’t give out the recipe, so the woman offered to pay for the recipe. The waitress smiled and said she could buy the recipe for two fifty.
To make a long story short, the woman later received her credit card bill and saw a charge for $250.00 for Neiman Marcus. Obviously feeling scammed (thinking the recipe would cost her $2.50), she called Neiman Marcus customer service who adamantly denied her request to refund the money.
To get revenge, the woman emailed the recipe to everyone she knew and insisted that they email it to everyone they know. Finally, Neiman Marcus decided to publish the recipe themselves on their website.
These are really the best chocolate chip cookies I have tasted. I love Danya’s motto of how she wants to be remembered by her children as the mom who always baked fresh cookies. On the brink of motherhood, I decided to make a batch to get a head start!
Ingredients for 2 dozen cookies:
1 stick (4 oz./110 grams) butter, softened
1 cup light brown sugar
3 tablespoons sugar
1 large egg
2 teaspoons pure vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons instant espresso coffee powder
1½ cups semi-sweet chocolate chips (or dark chocolate, chopped, according to preference)
1. Preheat oven to 300ºF (150ºC).
2. Using a stand mixer fitted with a whisk attachment, mix the butter and sugar on medium speed until fluffy (about 30 seconds).
3. Beat in the egg and vanilla and continue mixing for another 30 seconds.
4. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Gradually add to the mixer at low speed and continue whisking for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
5. Using a large spoon, drop cookie dough onto baking sheet lined with parchment paper, spacing about 3 inches (7 cm) apart. Gently press down on each cookie with the back of the spoon.
6. Bake for 20 minutes, until browned around the edges.