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    "Neiman Marcus" Cookies

    Source of Recipe

    Internet, with some adaptations from me -

    Recipe Introduction

    Just another chocolate chip cookie - but these are way different from the usual Toll House chocolate chip cookies. They are a denser, firmer, crisper cookie, much like bakery cookies.

    List of Ingredients

    1 cup unsalted butter, softened (I always use butter flavor Crisco)
    2 cups brown sugar
    6 T granulated sugar
    2 eggs
    1 T vanilla extract
    1 t. baking soda
    1 t. baking powder
    1 t. salt
    3 cups flour (this is almost too much flour, try using 3 cups)
    2 or 3 T. instant espresso powder (I use General Foods instant flavored coffee)
    12 oz semi-sweet chocolate chips or chunks (I like to use half semi sweet and half milk chocolate chips)


    Preheat oven to 325 degrees (original recipe calls for 300 degrees, but I get better results going to 325).

    Cream the butter with the sugars and coffee powder using an electric mixer on medium speed until fluffy. Beat in the eggs and the vanilla extract.

    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 chocolate chips.

    Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart (I always put a dozen to a sheet, it works out perfect). Gently press down on the dough with the back of a spoon (fingers!) to spread out into a 2 inch circle. Bake for about 18 minutes (original recipe calls for 20 minutes but that is at the lower oven temp), or until nicely browned around the edges. Bake a little longer for a crispier cookie.

    Cool on a wire rack, then store in airtight containers.




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