The Real Chocolate Chip Cookies Neiman Marcus Copycat Recipes

THE REAL NEIMAN MARCUS CHOCOLATE CHIP COOKIE RECIPE

Steps:

• Cream the butter with the sugars until fluffy.
• Beat in the egg and the vanilla extract.
• Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
• Form large round patty's 1/4 inch thick. Place onto a greased or parchment lined cookie sheet.
• Bake at 375 degrees for 8 to 10 minutes for soft & chewy, or 10 to 12 minutes for crispier cookies.
• Romove from oven and allow cookies to set for an additional 2 minutes before transferring them to a wire rack for cooling.
• *Be sure to use Rumford Baking Powder- (It's aluminum free and doesn't have the bitter taste found in other brands).
• Because the batter is so thick they do not work well as small cookies (smaller cookies can get too hard). If desired drop large spoonfuls of dough directly onto cookie sheet, then form dough to correct size and shape.
• Stick to 8 minutes in the oven, this cookie remains chewy even after it cools. For crispier cookies Bake 1-4 minutes longer.
• Don't forget the coffee or the cookie will taste too sweet. Using a clean pill crusher to get the Instant expresso to the right consistency, works perfect.

THE REAL CHOCOLATE CHIP COOKIES ( NEIMAN MARCUS ) COPYCAT

Steps:

• Cream the butter with the sugars until fluffy.
• Beat in the egg and the vanilla extract.
• Combine the dry ingredients and beat into the butter mixture.
• Stir in the chocolate chips.
• Drop by large spoonfuls onto a greased cookie sheet.
• Bake at 375° for 8-10 minutes or 10-12 minutes for a crispier cookie.

NEIMAN MARCUS CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, salt and espresso powder; stir into the creamed mixture. Finally, stir in the chocolate chips.
• Drop dough by heaping tablespoonfuls onto the prepared baking sheet. Cookies should be 1 1/2 to 2 inches apart. You should have 12 to 15 large cookies.
• Bake for 8 to 10 minutes in the preheated oven. For crispier cookies, bake 2 minutes longer. Remove from baking sheets to cool on wire racks.

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

NEIMAN-MARCUS $250 CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Measure oatmeal and blend in a blender to a fine powder.
• Cream the butter and both sugars.
• Add eggs and vanilla.
• Mix together with flour, oatmeal, salt, baking powder and soda.
• Add chocolate chips, grated Hershey Bar and nuts.
• Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
• Bake for 10 minutes at 375° or until golden.