I used the Nieman Marcus chocolate chip cookie recipe (leaving out the instant coffee) and used m&m's rather than chocolate chips. I also made the cookies quite a bit smaller than called for in the recipe which decreased the baking time by a bit. Since the recipe is so good, and I did make a few adjustments, I'm posting it here for your baking pleasure. Hope you enjoy it as much as I do.
Chocolate Chip Cookies
(adapted from the Neiman Marcus recipe found here)
1/2 cup (1 stick) butter, softened
1 cup brown sugar (light for a milder flavor or dark, as I prefer, for a stronger hint of molasses)
3 tablespoons raw sugar (alternately you could use regular granulated sugar)
1 large egg
2 teaspoons vanilla extract
1 3/4 cups White Whole Wheat or Whole Wheat pastry flour (alternately you could use all purpose)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips OR m&m's
Preheat oven to 300 F.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy and light in color (approximately 30 seconds). Beat in the egg and the vanilla extract.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed until fully combined. fold in the chocolate chips/m&m's.
Using a tablespoon measure, drop cookie dough onto a cookie sheet lined with parchment paper about 3 inches apart. Bake for about 12 0r 15 minutes or until lightly browned around the edges. Bake a little longer for a crispier cookie. Makes approximately 3 1/2 to 4 dozen cookies.