This post was originally posted on From Cass with Love on 1 September 2011
This is one of my favourite chocolate chip cookies. I love how coffee is incorporated into the dough to bring out the chocolate flavour.
The recipe 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!
Adapted from Neiman Marcus cookie recipe
- 1/2 cup butter, room temperature
- 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, sifted
- 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
1. Preheat oven to 150°C. Line your baking tray with parchment paper.
2. Beat together the butter with the brown sugar.
3. Beat in the egg, coffee powder and the vanilla extract until combined.
4. Sift together flour, baking powder, baking soda. Add to the creamed butter mixture and beat on mix until it just comes together. Stir in your chocolate chips!
5. Spoon by tablespoons onto your baking tray, leaving about 1 1/2 inches between each cookie.
6. Bake for about 20 minutes or until nicely browned around the edges. Remove from oven and leave to cool.
Tip: Dough can be stored in the fridge for up to 3 days, or in the freezer for about 1 month. For chilled dough, you can roll the cookies into balls and flatten them slightly. you get rounder cookies this way 🙂