Who 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)
Instructions:
- Heat the oven to 300º F (my oven has a convection setting; I baked these with “convection bake”).
- 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.
- 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.
- 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.
- 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.
- 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!
On The Slab 