NEIMAN MARCUS CHOCOLATE CHIP COOKIE
This is the famous Neiman Marcus Chocolate Chip Cookie Recipe. There has been a myth that someone was charged $250 for the recipe, but that was never true. This is now their official cookie recipe, and it's free to everyone.
Provided by Ashleigh Scott
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 48.5 g, Cholesterol 35.8 mg, Fat 14.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 8.7 g, Sodium 184.4 mg, Sugar 32.5 g
TATE'S COPYCAT THIN & CRISP CHOCOLATE CHIP COOKIES
These thin and crisp chocolate chip cookies are every bit as delicious as Tate's famous Bake Shop's.
Provided by Jennifer Segal
Categories Desserts
Time 30m
Yield About 60 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Set an oven rack in the center position. Line a 13 x 18-inch baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter with both sugars on medium speed until light and fluffy, a few minutes. Add the eggs and vanilla and beat until well combined, about 1 minute. Add flour mixture; mix on low speed until just combined, and then mix in 1¾ cups of the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.
- Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. Remove from oven, and let cool on baking sheet for a few minutes. Transfer to a wire rack, and let cool completely.
- Make-Ahead/Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)The baked cookies will keep in an airtight container at room temperature for up to one week, or frozen for up to 3 months.
- Note: You will have more consistent results baking the cookies one sheet at a time, but if you'd like to use two racks, set the racks in centermost positions, and bake the cookies for 12 to 14 minutes, rotating the pans top to bottom and front to back midway through.
Nutrition Facts : ServingSize 1 cookie, Calories 103, Fat 6 g, Carbohydrate 13 g, Protein 1 g, SaturatedFat 3 g, Sugar 8 g, Fiber 0 g, Sodium 53 mg, Cholesterol 16 mg
GAMBERI AL CIOCCOLATO: SHRIMP WITH CHOCOLATE
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the chopped chocolate and milk in a stainless steel bowl. Rest the bowl over a pot of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the chocolate is completely melted.
- In a frying pan, heat up the olive oil and saute the garlic until soft. Add the shrimp and cook until the shrimp are pink and just opaque. Add the salt and wine, and let reduce. Then add the parsley. Plate and drizzle with melted chocolate.
OATMEAL-CHOCOLATE CHIP COOKIES IN A JAR (FOR GIFT-GIVING)
Makes a perfect holiday gift for a cookie-lover! You will need a 1-quart glass jar with a tight-fitting lid, and if desired and a red or green bow to tie around the jar.
Provided by Kittencalrecipezazz
Categories Dessert
Time 23m
Yield 15-18 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour together with the baking powder, baking soda and salt.
- Layer the ingredients in the glass jar (pressing each layer firmly in place before adding on the next layer).
- This is optional; push a small cinnamon stick into the side of the mixture (make certain that it is showing through the glass).
- Include a card with the following instructions**.
- Set oven to 350 degrees.
- Grease cookie sheet/s.
- Mix 1/2 cup melted butter or margarine with 1 egg and 2 teaspoons vanilla.
- Stir in the entire contents of the jar; mix until combined (you may need your hands to finish the mixing).
- Shape in small balls.
- Place 2-inches apart on cookie sheets.
- Bake for 11-13 minutes.
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
CHOCOLATE COOKIES
Bake a batch of our irresistible all-American chocolate chunk cookies to enjoy with your cuppa. These easy sweet treats are ideal for weekend baking.
Provided by Angela Nilsen
Categories Afternoon tea, Snack, Supper, Treat
Time 50m
Yield Makes 12 big cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/gas 4/fan 160C.Gather together and weigh all the ingredients.
- Chop 200g/7oz of the plain chocolate into rough, irregular chunks. Chop the milk chocolate in the same way, but keep separate.
- Break the remaining plain chocolate into a large heatproof mixing bowl. Melt in the microwave on medium for about 11⁄2 minutes (or over a pan of simmering water).
- Stir the chocolate until melted, then tip in the sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until well mixed. Stir in the flour, all the milk chocolate chunks, the nuts (no need to chop) and half the plain chocolate chunks. The mixture will feel quite soft, and drop easily from the spoon if you shake it.
- Drop big spoonfuls in 12 piles on to 2 or 3 baking sheets, leaving room for them to spread (you may need to bake in batches). Stick the remaining chunks into the cookies (2-3 pieces in each).
- Bake for 10-12 minutes until they are tinged very slightly darker around the edges. The smell will let you know they are ready. They will be soft in the middle, but will crisp up as they cool. (Cook for longer and you'll have crisper cookies.) Let them cool and firm up for a few minutes on the baking sheet (they'll break if you move them while still hot), then lift off with a wide spatula on to a cooling rack. They will keep crisp in an airtight tin for 3-4 days.
Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.42 milligram of sodium
NEIMAN-MARCUS $250 CHOCOLATE CHIP COOKIES RECIPE
Make and share this Neiman-Marcus $250 Chocolate Chip Cookies Recipe recipe from Food.com.
Provided by Betty
Categories Dessert
Time 36m
Yield 96 cookies
Number Of Ingredients 13
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.
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4.7/5 (74)Total Time 18 minsServings 36Calories 100 per serving
- Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment., Combine the butter, sugars, baking soda, salt, and espresso powder in a mixing bowl., Beat until the mixture is smooth., Add the egg and vanilla, and again beat until thoroughly combined.
- The mixture will look a bit grainy; that's OK., Beat in the cocoa., Add the flour, beating slowly to combine., Add the chips, mixing until they're well-distributed., Drop the dough by teaspoonfuls onto the prepared baking sheets.
- A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water.
- Space the cookies at least 1" apart., Bake the cookies for 7 to 8 minutes; the cookies should seem barely done.
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