The real McCoy proportedly as served from Nieman Marcus restaurant. Adapted from the The Nieman Marcus Cookbook, Kevin Garvin Clarkson Potter 2003. These are crisp, classic ,great chocolate chip cookies for your collection.
½ cup unsalted butter, softened
1 cup light brown sugar, packed
3 tablespoons white sugar
2 teaspoons pure vanilla extract
1 ¾ cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups chocolate chips
1 ½ teaspoons espresso powder or finely ground instant coffee powder
Preheat the oven to 300 F. Line a baking sheet with parchment paper and grease well with softened butter. Set aside.
In a mixing bowl, fitted with paddle attachment, place the butter, white, brown sugars and beat on medium for 30 seconds. Beat in egg and vanilla another 30 seconds.
Fold in dry ingredients and beat 10 seconds, then stop machine and add in chocolate chips and espresso powder and mix 15 seconds more.
Using a 1 ounce ice-cream scoop, drop scoops of cookie dough in dollops about 3 inches apart. Gently press down the dough with the back of a spoon to spread to 2 inch circles.
Bake 20 minutes or until cookies are nicely browned around the edges. Bake longer for crisper cookies.
Makes about 2 dozen
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