Comments on: Neiman Marcus Chocolate Chip Cookies http://leitesculinaria.com/3379/recipes-neiman-marcus-chocolate-chip-cookies.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Testers' Choice http://leitesculinaria.com/3379/recipes-neiman-marcus-chocolate-chip-cookies.html#comment-31258 Testers' Choice Sun, 13 Mar 2011 01:16:58 +0000 http://leitesculinaria.com/wordpress/?p=3379#comment-31258 [Elsa M Jacobson] Where has this recipe been hiding? A definite Testers Choice, this is just what you'd expect from a cookie Neiman Marcus would put its name on— rich, sophisticated, well-crafted, and superbly delicious. I used Ghirardelli 60 percent bittersweet chocolate chips, which paired especially well with the instant espresso coffee powder, both adding depth and richness to these upscale cookies. I don't know if it was just my thinking about the grandeur, luxury, and larger-than-life scale of Neiman Marcus, but the chocolate chips seemed not only just the right intensity and bitterness, but also just a bit larger than the usual semi-sweet chips from the grocery store. First, I baked a batch for 20 minutes, and then baked another batch for a few minutes longer. The latter batch produced cookies that were crisper—more to my liking. For those who prefer a not-so-crisp cookie, remove them promptly from the oven at the 20-minute mark. Either texture, you'll have a cookie you can proudly pull out for company, or serve at snack time at home with a tall glass of milk. Also, these cookies do keep well. I set aside a tin for an event I was hosting nearly a week later, and the cookies showed little apparent loss of freshness, flavor, and texture. On a table of offerings that also included homemade chocolate cake and peanut butter cookies, they were the first to go. [Elsa M Jacobson] Where has this recipe been hiding? A definite Testers Choice, this is just what you’d expect from a cookie Neiman Marcus would put its name on— rich, sophisticated, well-crafted, and superbly delicious. I used Ghirardelli 60 percent bittersweet chocolate chips, which paired especially well with the instant espresso coffee powder, both adding depth and richness to these upscale cookies. I don’t know if it was just my thinking about the grandeur, luxury, and larger-than-life scale of Neiman Marcus, but the chocolate chips seemed not only just the right intensity and bitterness, but also just a bit larger than the usual semi-sweet chips from the grocery store. First, I baked a batch for 20 minutes, and then baked another batch for a few minutes longer. The latter batch produced cookies that were crisper—more to my liking. For those who prefer a not-so-crisp cookie, remove them promptly from the oven at the 20-minute mark. Either texture, you’ll have a cookie you can proudly pull out for company, or serve at snack time at home with a tall glass of milk. Also, these cookies do keep well. I set aside a tin for an event I was hosting nearly a week later, and the cookies showed little apparent loss of freshness, flavor, and texture. On a table of offerings that also included homemade chocolate cake and peanut butter cookies, they were the first to go.

]]> By: David Leite http://leitesculinaria.com/3379/recipes-neiman-marcus-chocolate-chip-cookies.html#comment-14577 David Leite Mon, 24 May 2010 13:14:52 +0000 http://leitesculinaria.com/wordpress/?p=3379#comment-14577 Courtney, if you have a convection oven, blast the cookies for the last several minutes with convection heat. It browns them beautifully. Courtney, if you have a convection oven, blast the cookies for the last several minutes with convection heat. It browns them beautifully.

]]> By: Courtney http://leitesculinaria.com/3379/recipes-neiman-marcus-chocolate-chip-cookies.html#comment-14536 Courtney Mon, 24 May 2010 00:06:01 +0000 http://leitesculinaria.com/wordpress/?p=3379#comment-14536 I love this recipe! I soften the butter on the counter before beginning to get the perfect consistency. Usually I hand mix to get better results. My Kitchen Aid usually turns out cookies that run. I also bake round balls at 350 for 10 minutes, and get perfect (albeit not particularly browned on top) cookies. They get rave reviews. I love this recipe! I soften the butter on the counter before beginning to get the perfect consistency. Usually I hand mix to get better results. My Kitchen Aid usually turns out cookies that run. I also bake round balls at 350 for 10 minutes, and get perfect (albeit not particularly browned on top) cookies. They get rave reviews.

]]> By: Baking Girl http://leitesculinaria.com/3379/recipes-neiman-marcus-chocolate-chip-cookies.html#comment-1645 Baking Girl Thu, 24 Sep 2009 05:52:26 +0000 http://leitesculinaria.com/wordpress/?p=3379#comment-1645 Tried this recipe twice. The taste is very good, but I made a few adjustments. The softened butter doesnt really work well for me. The cookies turned out a little flatter, and out of shape. The second time I baked it, I cut the butter into small pieces and rub it into the flour. Then, I mix the sugar and egg mixture into the flour & butter mixture. When it was time to bake, I rolled the dough into small balls. That way, when it baked, it formed perfect looking cookies. Both times, the cookies seems to taste a little too dry after 2 days of storage in an airtight container. I think I'll try baking it with some moisture (maybe a spoon of milk or something) next time, and see if it get better. Tried this recipe twice. The taste is very good, but I made a few adjustments. The softened butter doesnt really work well for me. The cookies turned out a little flatter, and out of shape.

The second time I baked it, I cut the butter into small pieces and rub it into the flour. Then, I mix the sugar and egg mixture into the flour & butter mixture. When it was time to bake, I rolled the dough into small balls. That way, when it baked, it formed perfect looking cookies.

Both times, the cookies seems to taste a little too dry after 2 days of storage in an airtight container. I think I’ll try baking it with some moisture (maybe a spoon of milk or something) next time, and see if it get better.

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