I believe they must already be tired of so many citations to twitter here, but with the various cross conversations that occur and the ideas that arise due to this, it is impossible not to mention him!
The story was about the urban legend of Cookies the $250, according to what they say: a customer with her daughter was shopping at a Neiman Marcus (department store). The girl ate one of these cookies and her mother asked for the recipe. The attendant would have responded “two-fifty” (two-fifty) fee, and the customer understood $2.50, but when she saw the bill the fee was $250. And in revenge, she would have spread the recipe everywhere.
Of course, it’s nothing more than a legend and there are different versions of the story like the recipe. So much so that the recipe is provided on the company’s website at no cost.
Personally, I liked it. At first, I felt it was a little too sweet. But I changed my mind! It’s different from Nigella’s Chocolate Cookie. Less crumbly, chocolaty and more crunchy. However, rest assured: it is addictive just the same.
When I tested it, I made a small modification: I used a little butterscotch chips. And as for wheat flour: there is a very large variation regarding the equivalence of 1 cup for grams. The values I found ranged from 115 to 130g, the value I indicate in the ingredients was measured by me in a 250mL “cup”.
The famous Neiman Marcus Cookies
Makes: 16 units
- 240 g wheat flour
- 03 g chemical baking powder (1/2 cup of soup)
- 03 g sodium bicarbonate (1/2 cup of soup)
- 03 g refined salt (1/2 cup of soup)
- 03 g traditional or strong instant coffee (1.5 cups of tea)
- 113 g butter without salt
- 140 g Brown sugar
- 30 g crystal Sugar
- 01 ovo (room temperature)
- 15 mL vanilla extract (or 02mL essence)
- 225 g semisweet chocolate (drops or chopped bar)
- 75g g Butterscotch or dulce de leche chocolate drops (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 170-180ºC, line baking sheets with baking paper, set aside.
- In a bowl mix wheat flour, baking powder, baking soda, instant coffee and salt. Reserve.
- Beat butter and sugar (crystal and brown). If the brown sugar has a lot of lumps, it must be sieved first. It should be creamy, about 5 minutes. Add egg and vanilla, beating still.
- Add the dry ingredients, beating on the lowest speed, just to mix. Turn off and add the chocolate, stir to combine. The dough is very consistent, it appears to be “heavy”, but it is not.
- Divide the dough into balls, you can use an ice cream scoop or a tablespoon, you can also shape it in your hands (but it sticks). It will yield around 16 units.
- Distribute on baking sheets leaving a space of 4-5cm between them, as they spread well. Lightly press the top of the dough to flatten them. Bake for 20 minutes, if you want more crispiness, leave it for another ~5 minutes.
- Remove from the oven, let cool 5-7 minutes before removing from the pan. Transfer to a wire rack to cool completely.
- Raw cookies can be frozen. To bake, there is no need to defrost, just heat the oven 20 minutes beforehand.
