Neiman Marcus Chocolate Chip Cookies Recipes

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.

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.

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.

Steps:

• Heat oven to 375 degrees.
• Cream butter with sugars until fluffy. Beat in egg and vanilla.
• Combine dry ingredients, and beat into butter mixture. Stir in chocolate chips.
• Drop by large spoonfuls onto a greased cookie sheet. Bake 8 to 10 minutes; 10 to 12 for crispier cookie.

Steps:

• Preheat the oven to 300°F.
• Melt 2 cups of chocolate chips in a double boiler and set aside.
• Place the butter and brown sugar in a work bowl, and with an electric mixer beat on medium speed for about 30 seconds, until the mixture is fluffy.
• Turn the mixer speed to low and slowly add the melted chocolate and eggs, mix until incorporated.
• In another bowl, sift together the flour, cocoa powder, baking powder and salt; add to the work bowl while beating on low speed until the four is mixed inches.
• Mix in the remaining 1 1/2 cups of chocolate chips.
• Prepare a cookie sheet by greasing or use non-stick spray.
• Drop cookies on the baking sheet using a 2 tablespoon measure, drop about three inches apart.
• Gently press down on the dough with the back of a spoon to spread out into 2-inch circles.
• Bake for about 20 minutes or until the cookies are nicely browned atound the edges.
• Bake a little longer for crisper cookies.

Steps:

• Heat oven to 375 degrees.
• Cream together butter and both sugars. Stir in eggs and vanilla.
• Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
• Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.