I am always down with trying a new chocolate chip cookie recipe and I’ve seen the Neiman’s one floating around Pinterest for a long time. Now it would seem that there is a very involved Neiman’s cookie recipe out there and this is not it. It is, however, extremely delicious. A couple things set this recipe apart from your average chocolate chip cookies recipe. First off, it has significantly more brown sugar than normal, is a slightly stiffer dough due to the amount of flour and it is cooked at 300 for 15 minutes instead of 350 for 10. All in all I was very pleased with this cookie, it was so so good.
Update! I have made some changes to this recipe to incorporate some aspects of other chocolate cookie recipes I have tried over the last six months, like adding bread flour and an extra yolk. I think this will be my only recipe from here on out!
- 1/2 cup unsalted butter, softened*
- 1 cup light brown sugar
- 3 tablespoons white sugar
- 1 large egg, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 3/4 cup bread flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 – 1 1/2 cups semi-sweet chocolate chips, based on personal preference
Preheat the oven to 300 degrees and lightly grease cookie sheets (I used butter Pam but normal butter or even just parchment paper will work). In a medium bowl beat together the butter and sugars until fluffy. Beat in the egg and yolk and vanilla extract. In a separate bowl whisk together the flours, baking powder, baking soda and salt. Carefully mix the flour mixture into the butter mixture. Turn off the mixer and stir in the chocolate chips. Form the dough into balls about 2 tablespoons in size and place at least 2 inches apart on the prepared cookie sheets. Bake for 15-18 minutes, or until you see the edges starting to brown. I would err on the side of under-baking these cookies to make sure they stay nice and chewy.
*I always use salted butter in my baked goods, so do what makes you happy.