The Real Neiman Marcus Chocolate Chip Cookie Recipe – a delicious recipe with unsalted butter, brown sugar, granulated sugar, egg, vanilla, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream the butter with the sugars until fluffy.
2
Beat in the egg and the vanilla extract.
3
Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
4
Form large round patty's 1/4 inch thick. Place onto a greased or parchment lined cookie sheet.
5
Bake at 375 degrees for 8 to 10 minutes for soft & chewy, or 10 to 12 minutes for crispier cookies.
6
Romove from oven and allow cookies to set for an additional 2 minutes before transferring them to a wire rack for cooling.
7
*Be sure to use Rumford Baking Powder- (It's aluminum free and doesn't have the bitter taste found in other brands).
8
Because the batter is so thick they do not work well as small cookies (smaller cookies can get too hard). If desired drop large spoonfuls of dough directly onto cookie sheet, then form dough to correct size and shape.
9
Stick to 8 minutes in the oven, this cookie remains chewy even after it cools. For crispier cookies Bake 1-4 minutes longer.
10
Don't forget the coffee or the cookie will taste too sweet. Using a clean pill crusher to get the Instant expresso to the right consistency, works perfect.
1001
kcal
Calories
44
g
Fat
141
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 1 cup dark brown sugar, 3 tablespoons granulated sugar, 1 egg, and more.
Yes, The Real Neiman Marcus Chocolate Chip Cookie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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