2. Peace offering to the Hubs for spending too much at the craft store.
3. Bribing children to eat their food.
4. A counter-productive reward for doing lunges.
5. A tasty replacement for a frisbee (when and if a frisbee replacement was ever an emergency).
So there are a couple special things about this cookie. It's a riff on the famous Nieman Marcus cookie...the real one. Not the one that floated around in forwarded emails in the mid-nineties. Not the one that requires you to blend oatmeal and grate chocolate. Unfortunately, I made my fair share of the faux cookie during my time working in a coffee shop, hence the shabby knuckles. This is far more simple.
Also, this is an egg-free cookie, not originally, but I made it so. Not vegan, but you could easily make it vegan by replacing the butter with shortening. I think it would work fine, but don't quote me on it. I'm merely guessing. But yes, no eggs! I'll share my secret weapon with you.
Ener-G Egg Replacer! This stuff is so awesome...even if this picture is not. LAME-O.
This has worked beautifully in many baked items I've made, other things not so much. I tried it once in homemade pudding...horrible. Tasted like paste. If you are using it in a heavier baked good, such as a chocolate loaf or pound cake, it may not rise properly. But for cookies, it rocks! It's mainly potato starch and it creates a crisp exterior that eggs simply cannot achieve.
When we found out my son had an egg allergy, I immediately started crossing off the list all the things I thought he couldn't have. But this egg replacer has been such a help. I make all my baked goods egg-free now and he can enjoy them with everyone else. It's also great to use in baked items that you are giving to babies or toddlers if you are wary they may be allergic to eggs.
Foodie House Version
Nieman Marcus Chocolate Chip Cookie Recipe
I'm going to give you the double batch recipe. This makes 16 giant cookies or 30 something smaller ones.
2 sticks soften butter (or one cup veggie shortening, for vegans)
2 cups brown sugar
6 tbsp. granulated sugar
1 tbsp. Ener-G Egg Replacer PLUS 5 tbsp. water, mix well (this is more water than what the box would tell you. Also, if you are not making this egg-free, this is where you would put 2 eggs)
4 tsp. vanilla extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tbsp. instant espresso (I don't usually add this, just because I don't want the kids to have the caffeine, but it tastes delicious!)
1-1 1/2 cups dark chocolate chunks ( I don't like a TON of chocolate chips in my cookies. I normally add just 1 cup. I know most people like a bunch. Just add what you like.)
Preheat oven to 300 degrees (that's not a typo, it's an unusual temperature to bake cookies at but it works great!). Cream butter and sugars until fluffy. Add egg or egg-replacer and water mixture and vanilla. Mix dry ingredients together. Add to butter mixture. Beat in coffee powder, then stir in chocolate. Scoop onto cookie tray (I use a silpat liner or parchment) and gently press down tops. Bake for 18 minutes for smaller ones or 22 minutes for large ones. I always let them rest on the cookie sheet for 5 minutes before transferring them to a cooling rack.
Enjoy, Foodies! Love ya.