My Favorite Chocolate Chip Cookies

dsc_0276Who doesn’t love chocolate chip cookies?  They are perfect for a snack with a glass of milk, topped with ice cream and chocolate syrup drizzle as a dessert, or just on it’s own is perfectly fine too! And, of course, you should always make sure they are perfectly    warm : )

This recipe actually came from Neiman Marcus.  As far as I know, they have since changed their cookie recipe, but they were kind enough to included a recipe card in the cookie box when you ordered them.  I actually prefer this recipe, over the new one.

The last few years I had been making the New York Times chocolate chip cookies (which don’t get me wrong…are delicious!). I had kind of put this one aside and out of mind.  Recently my daughter asked me to send her the cookie recipe, so I automatically sent the NYT.  She proceeded to say, “No, the other one…”  I knew right away she was talking about the Neiman’s cookies.  I was so happy to get reacquainted with them!  I follow the recipe exactly, and the only thing I do differently is I top them with flaky sea salt.  Ingredients:

  • 1 stick of unsalted butter, softened
  • 1 cup light brown sugar
  • 3 Tbsp granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 1/2 tsp instant espresso powder
  • 1 1/2 cup 60% cacao Ghirardelli chocolate chips
  • flaky sea salt (Maldon)


  1. Heat the oven to 300º F (my oven has a convection setting; I baked these with “convection bake”).
  2. Using a stand mixer, cream the butter and the sugars for about 30 seconds on medium speed, until creamy.  Add the egg and the vanilla.
  3. In a separate bowl, sift together the dry ingredients except for the flaky sea salt and the chocolate chips.  Add the dry ingredients to the sugar and butter mixture a little at a time, beating on low speed.
  4. Once these ingredients are well incorporated, add the chocolate chips and using a wooden spoon or other sturdy, large spoon mix until the chips are well distributed throughout the batter.
  5. Using a 2 Tbsp measure, scoop out balls of dough and place them on a cookie sheet lined with parchment paper.  No need to flatten them; the oven will take care of that for you, however they will be thick, crispy on the outside and gooey on the inside.  Sprinkle each mound with a tiny bit of flaky sea salt.  I like to place only 12 dough mounds per cookie sheet. This recipe makes 24 cookies.  If you have 2 cookie sheets, you can prepare them both and bake one at a time.
  6. Bake each cookie sheet separately in the middle rack for 20 minutes or until the edges start to turn golden.  Remove them from the oven, allow them to sit for a few minutes and then transfer to a cooling rack.  The cookies should be enjoyed warm!  To reheat a single cookie, pop it in the microwave for about 5 – 6 seconds or reheat in a small toaster oven set to  325 degrees F, for about 5  minutes. Pure joy!



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