Wednesday, August 17, 2011

redemption cookies.

Ask my friends and family: I am not a great baker.

Take last Christmas, for instance. Now, I preface this story by saying I was pregnant and very sick and trying to hide it from my family, because we weren't telling them the news until Christmas Eve night. So I set about to make the pumpkin pies, my dad's most favorite, but wouldn't you know it, I thought there was too much sugar called for in the recipe. Pumpkin doesn't reeeally need to be sweetened up, does it? Isn't it naturally sweet? Uh, no. The pumpkin pies came out beautifully, but tasted like gross baby food.

Same thing with muffins. Can't bake a muffin to save my life. Cookies, I fare a little better, but not by a whole lot.

Andy and I were talking to my friend Jess about this during her last visit. She is a trained pastry chef, so she knows her stuff. After a vibrant discussion, it came to be discovered that I can't bake because I don't follow the recipe. I throw caution to the wind...spit in chemistry's face...just because it says a certain measurement doesn't really mean it has to be precise, right? Apparently I've been wrong this whole time.

So Jess left us with a big tupperware full of the most delicious shortbread and chocolate chip cookies - cookies that we talked about far after they were all eaten. So last night, Andy said, "you know what would be so so so great?" and I answered, "If I made cookies." And I was right! I had to admit cookies sounded pretty good. And the babies were sleeping.

And these would be REDEMPTION cookies! Cookies that would turn the tide and set a-right the sad, sorry ship that is my baking. And cookies that would stop my husband from hating on my baking in public.

Using the Neiman Marcus "secret" recipe as a base, I call these Redemption Cookies. But you could call them whatever you want. I made them big, and I made them chocolatey. And I might just eat them all while he's at work. So TAKE THAT!


Redemption Cookies
(Adapted from the Neiman Marcus recipe)


1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 tablespoons granulated sugar

1 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 sea salt (Himalayan gives great depth)

1-1/2 teaspoons instant espresso powder or substitute (I used Inka)

1/2 - 3/4 cups semi-sweet chocolate chips

1 bar dark chocolate (I used Dove), shaved and chopped


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 the 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. Drop your preferred size of cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.


  1. They are delicious! I made a gluten-free version last night (brown rice, sorghum, and tapioca flour with a little xantham gum) and they were excellent. So tasty I may have just had two for breakfast...


I appreciate your comments and conversation - please leave your email address when commenting so I can respond! If you want a direct response, you can also email me at

Related Posts Plugin for WordPress, Blogger...
01 09 10