These cookies have a story behind them. The rumour has it that a customer paid US$250 for this cookie recipe, thinking she was being charged US$2.50. I seemed to have received an email attachement which contains this recipe, but at that time, I didn’t really pay attention to it and didn’t have a go at baking it. Now reading 500 cookies by Philippa Vanstone spike the interest in me to give these cookies a try. And they also became the belated Christmas present for a few of my friends.
Honestly I don’t have much to say about these cookies. They were prepared just like how normal cookies are prepared – beating the butter and sugar (as usual I reduced the amount of sugar) then add the eggs and flavouring and then the flour and chips. Instead of following the recipe to roll them into balls using my hands, I choose a cleaner alternative and scoop teaspoonfuls onto the baking sheet, flattening slightly with the back of the spoon.
While randomly blog-hopping today, I chance upon this website which gives tips on baking perfect cookies. I’d probably rebake these cookies again (because they are so easy) and try letting it sit in the fridge before baking them. I’ve read from another blog (I can’t remember where) that letting the dough sit for 36 hours will also enhance the flavour of the cookies. So I guess I’m gonna do some experimentation here and there in the next year! =)
As for the flavour wise, the coffee taste is really subtle, it is like a hint of coffee here and there. I would prefer a stronger coffee taste the next time. These cookies turned out to be soft cookies, I wonder if I underbaked them, but then again, I prefer soft cookies… so whatever!
Neiman Marcus Cookies (makes 30)adapted from 500 Cookies by Philippa Vanstone
115 g unsalted butter (4 oz)
150 g light brown sugar (5.3 oz)
2 tsp vanilla essence
200 g plain flour (7 oz)
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp instant coffee powder
225 g dark chocolate chips (8 oz)
Preheat the oven to 190 degrees Celsius.
Cream the butter and sugar together for 5 minutes, then beat in the egg and vanilla essence.
Sift the remaining dry ingredients together, including hte coffee powder. Stir the dry ingredients into the butter mixture then mix in the chocolate chips.
Scoop teaspoonfuls of mixture onto a non-stick baking sheet 5 cm (2 inches) apart, flattening slightly with the back of a spoon. Bake for 7 to 9 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to cool completely on a rack.
Store in an airtight container for four to five days.
Note: As usual, I decreased the amount of sugar in the batter, you can, however, increase it up to 200 grams (7 oz) if you want to. Also, you can also use plain chocolate chips instead of dark chocolate chips.
Happy baking! =)