Growing up my dad referred to me as the cookie monster. I LOVE cookies, specifically chocolate chip cookies. I have made every single version of chocolate chip cookie you could imagine – the Toll House Recipe, Mrs. Fields’ alleged recipe, countless recipes from blog posts, the Food Network and of course the infamous $250 Neiman Marcus recipe. They are all good, but there is always something missing – maybe a little more brown sugar, less flour, more eggs, no oats and so on.
One day I Binged the Neiman Marcus cookie recipe and clicked on the link to Neiman Marcus and I stumbled upon their cookie recipe, but it was not the one that is the legendary myth. This recipe had much more brown sugar and less oats. OMG, these are SOOOOOOOO good! I never, ever will look for another chocolate chip recipe again. Seriously, these are the best!
I have altered the recipe slightly from the original version by changing the cooking time and omitting the espresso powder. If you love chocolate chip cookies, you must try this recipe. Here it is:
The BEST Chocolate Chip Cookie Recipe
1/2 c. (1 stick) butter, softened
1 cup brown sugar
1 T. sugar
2 t. pure vanilla extract
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 c. all purpose flour
1 12 oz. package chocolate chips
1. Preheat oven to 350 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. 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 chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart and roll into a uniform ball. Bake for 9 minutes. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies