Did you ever hear the story of the Nieman Marcus cookie? Supposedly a woman dined at the Nieman Marcus Cafe and had their chocolate chip cookies for dessert. She enjoyed the cookies so much, she asked the waiter for a recipe and was told they could sell it to her for two-fifty. She agreed and then upon receiving her credit card statement, was horrified to find out that she was billed $250.00 for the recipe. She called the store to dispute the charge, but was told, essentially, too bad, no refunds. Disgruntled and bent on revenge, she distributed the recipe to everyone she knew to prevent anyone else from being duped into purchasing the recipe.
This story is completely bogus. It is just one of those urban myths that are started and propagated through email. There is a Nieman Marcus cookie, but the recipe is available free on their website. This is that recipe. It is a big hit with everyone who tries it. I have modified it only slightly by using hand cut chocolate chunks instead of chocolate chips and minor variation in the preparation. Otherwise, it is undisturbed.
Without further ado,
The Nieman Marcus Cookie
- 1/2 cup unsalted 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
- 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 chunks (I used 8 ounces chopped Scharffen Berger semi-sweet chocolate)
Preheat oven to 300 degrees.
Cream the butter with sugars using an electric mixer on medium speed until fluffy. Beat in the egg and vanilla until fully incorporated. Sift together all the dry ingredients except coffee and chocolate and add to the butter mixture. Beat on low speed for about 15 seconds. Stir in espresso powder and chocolate.
Spoon batter onto cookie sheets, or if you like all your cookies to look even and perfectly round, use a small ice cream scoop to make perfect little balls. Space cookie dough evenly, allowing room to spread (varies depending on the size of your balls <hehehe>). Bake for about 18-20 minutes until edges are lightly browned. The cookies (after cooling) will be somewhere between soft bake and crisp, but if you like them crispy, bake for 22-25 minutes.
The cookies are excellent coffee companions with enough structure to withstand a dunk or two. The coffee flavor in the cookie is noticeable, but not over-powering. It is a wonderful compliment to the chocolate.