|My very most favorite chocolate chip recipe has to be the Big, Fat, Chewy Chocolate Chip Cookie. I saw this recipe on the fantastic blog, Pencil Shavings. I am a big fan of Neiman Marcus, so I figured I might as well try their cookies. These cookies are very rich and have a little crispy edge as compared to the BFCCCC. They were a nice change from my old standby. Once again, Neiman Marcus didn't let me down. Now only if their new shipping policies were as good as these cookies...it is so irritating not to get things in a day or to from them, silly costcutting.|
makes 2 dozen cookies
½ cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1-½ teaspoons instant espresso coffee powder
1-½ cups semi-sweet chocolate chips
Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).
Beat in the egg and the vanilla extract for another 30 seconds.
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 espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
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