The Very Best Neiman Marcus Chocolate Chip Cookie

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1/2 cup Dark chocolate chunks
  • 1/2 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/2 cup Milk chocolate chips
  • 1/2 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Drinks

  • 1 1/2 tsp Espresso coffee, instant powder

• Dairy

  • 1/2 cup Butter, unsalted

Found on thesuburbansoapbox.com

Description

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup dark chocolate chunks
• 1/2 cup milk chocolate chips
• 1 1/2 teaspoons instant espresso coffee powder
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup dark chocolate chunks
• 1/2 cup milk chocolate chips
• 1 1/2 teaspoons instant espresso coffee powder

Directions

• Preheat the oven to 300 degrees F.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars. Beat until the mixture is light and fluffy, approximately 1 minute.
• Add the egg and vanilla beating for an additional 30 seconds until well combined.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the mixer while beating on low speed.
• Continue beating for 15 seconds or until the mixture is thoroughly combined.
• Fold in the chocolate and espresso powder.
• Place 1/4 cup mounds of cookie dough on a baking sheet lined with parchment paper about 3 inches apart and bake for 25-30 minutes or until the cookies are browned around the edges. (You should be able to fit 3 cookies on a standard size sheet.)
• Transfer to a wire rack and cool completely. Repeat with remaining dough.
• Preheat the oven to 300 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars. Beat until the mixture is light and fluffy, approximately 1 minute. Add the egg and vanilla beating for an additional 30 seconds until well combined. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the mixer while beating on low speed. Continue beating for 15 seconds or until the mixture is thoroughly combined. Fold in the chocolate and espresso powder. Place 1/4 cup mounds of cookie dough on a baking sheet lined with parchment paper about 3 inches apart and bake for 25-30 minutes or until the cookies are browned around the edges. (You should be able to fit 3 cookies on a standard size sheet.) Transfer to a wire rack and cool completely. Repeat with remaining dough.
• Preheat the oven to 300 degrees F.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars. Beat until the mixture is light and fluffy, approximately 1 minute.
• Add the egg and vanilla beating for an additional 30 seconds until well combined.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the mixer while beating on low speed.
• Continue beating for 15 seconds or until the mixture is thoroughly combined.
• Fold in the chocolate and espresso powder.
• Place 1/4 cup mounds of cookie dough on a baking sheet lined with parchment paper about 3 inches apart and bake for 25-30 minutes or until the cookies are browned around the edges. (You should be able to fit 3 cookies on a standard size sheet.)
• Transfer to a wire rack and cool completely. Repeat with remaining dough.

Nutrition