Urban Legend Chocolate Chip Cookies
Legend has it that a woman asks if she can buy Neiman Marcus’ top-secret chocolate chip cookie recipe. In return, she is told it will cost her “two-fifty.” She thinks this means $2.50 and agrees to the charge. However when her credit card bill arrives, she finds out that she was charged $250. Outraged, she spreads the recipe far and wide in an attempt to get her money’s worth. At least that’s what “they” say happened. In my opinion, it doesn’t really matter where the recipe came from, as long as I have it. These cookies are my absolute favorite version of the beloved chocolate chip. And at the risk of bragging, everyone who eats them agrees.
1 cup unsalted butter, softened
1 cup white sugar (super-fine for baking, or whirled in the food processor to make as fine as possible)
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats (NOT instant or quick cook)
3/4 teaspoon
1 teaspoon baking powder
1 teaspoon baking soda
2 cups, best-quality semisweet chocolate chips
4 ounces best-quality milk chocolate, grated
Preheat oven to 375 degrees F
Measure oats into a blender or food processor, and then blend to a fine powder. Set aside.
In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda.
Stir dry ingredients into creamed butter and sugar - until JUST mixed. Add chocolate chips, and grated chocolate.
Do not over-mix or cookies will be tough.
Drop by rounded tablespoons onto ungreased cookie sheets - lined with a single sheet of parchment paper.
Bake for 8-10 minutes until just done and still VERY soft, almost appearing a wee bit undercooked.
Remove cookies from sheet pan as carefully and quickly as possible, by slipping parchment onto a cool surface. Let cookies cool before lifting onto a plate.
Store in an airtight container with a piece of bread at the bottom. This will keep the cookies soft and fresh.
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