Who doesn't love a good chocolate chip cookie? To me, it's a quintessential comfort food, and as American as baseball and apple pie. When I was a kid, all you had to do was flip over a bag of Toll House semi-sweet morsels to find directions for these tempting treats. Nowadays there seem to be an infinite number of recipes available - one to suit any taste - whether your preference is crispy, chewy, or cake-like.
For those times when I find myself with a craving that rivals Cookie Monster's, this recipe, from the Neiman Marcus website, is the one I turn to. Yielding cookies that are a combination of crispy and chewy, the dough includes a touch of espresso powder, which helps to enhance the flavor of the chocolate.
The recipe says that you should bake the cookies for 20 minutes. When I made them today, I only left them in the oven for 15 minutes, and they came out lightly browned and slightly crisp on the outside, and chewy on the inside.
Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar, firmly packed
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 300 degrees.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds). Beat in the egg and the vanilla extract for another 30 seconds. 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 espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
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