I signed up to make cookies for the PTA teacher cookie exchange.
I was feeling festive and joyful, and in a moment of holiday delusion, I said ‘yes’ to adding another thing to the final week of Advent and the weekend of Sebastian’s first communion. Alas, myself thanked me this morning when I had cookies for breakfast.
This is seriously my favorite chocolate chip cookie recipe, especially when I don’t make them myself – ha! Enjoy! They are chocolatey and crispy and buttery!
First, the urban legend:
Supposedly a woman was dining at the Neiman Marcus Cafe in Dallas, Texas and loved their chocolate chip cookies so much that she asked for the recipe. She was told by the waitress that for two fifty she could have it. She agreed. Later the credit card bill arrived and that was $250.
Is it true? Not sure, but either way these Neiman Marcus chocolate chip cookies are so unbelievably good!
Recipe
Ingredients:
- Rolled oats
- All-purpose flour
- Baking soda and baking powder
- Salt
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Eggs
- Vanilla
- Semi-sweet chocolate chips
- Milk chocolate bar
Directions:
- Preheat oven to 375 degrees. Line baking sheets.
- Grind outs in a food processor. (Brian was really, really excited about using the food processor. Let people help you! It makes it silly and fun.)
- In a bowl whisk together ground outs, flour, baking soda, baking powder and salt.
- In an electric mixer cream butter and sugars.
- Mix in eggs one at a time then blend in vanilla.
- Blend in flour mixture, then mix in chocolate chips and chocolate, and walnuts if using.
- Scoop dough out using a cookie scoop and roll.
- Transfer to baking sheets and bake until set.
Tips:
If you do not have unsalted butter, do not add the salt.
If you don’t have a chocolate bar handy, don’t worry – just add 1/4 more chocolate chips.
And pro-tip – underbaking these slightly is the way to go! Crispy edges with a chewy, yummy center is the key to these amazing cookies.
Yields:
- 2 dozen
