The Baldwins: cookies

Okay, so if you're like me, you can never find "the" chocolate chip cookie recipe and end up with numerous little puddles or bricks when the timer dings. Worry no more! This "Neiman Marcus" recipe is the answer. I've since thrown away all my brick and puddle recipes masquerading as chocolate chip cookie recipes.

I know, you're thinking you've heard that promise before, at least that's what I thought when my mom called with this recipe and promise. Well, I suspended my skepticism long enough to try them, and they were amazing! Thanks mom!!!

Here's the email she forwarded to me: (intro and all)

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.

Ingredients:

# 1/2 cup (1 stick) butter, softened

# 1 cup light brown suger

# 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

Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).

2. Beat in the egg and vanilla extract for another 30 seconds.

3. 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.

4. Using a 1 ounce scoop or a 2 Tablespoon measure, drop cookie dough onto a greased c

ookie 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 about 20 minutes or until nicely browned around the edges. Bake a little longer for a crisper cookie.

Yield: 2 dozen cookies.

Okay, so now you have it! We obviously left the espresso out, and they were perfect! Those of you who can cook (yes, you Courtney, Debbie, Kirsten, and probably many others too!), are no doubt thinking that it is silly to get excited about a chocolate chip cookie recipe. What can I say to explain the huge rush of victory I experienced after years of puddle and brick results? (Ahh, the little victories of a housewife!)

If you're still not convinced, I gave a cookie to an expert taste tester, and the pictures below speak for themselves as to his impressions!