Neiman Marcus Chocolate Chip Cookies

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free. Ingredients 1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large 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 salt 1-1/2 teaspoons instant espresso coffee powder 1-1/2 cups semi-sweet chocolate chips Directions 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. Using a 1 ounce scoop or a 2 tablespoon measure, drop 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 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Yield: 2 dozen cookies Visit our Restaurant section for more recipes along with information on cooking classes, catering and restaurant details.

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Pillsbury Chocolate-Cherry Fantasy Desserts

An easy frozen biscuit becomes the warm, tender topping for a fabulous fruit dessert.

INGREDIENTS

2	cups frozen cherries (from 16-oz bag)
2	tablespoons sugar
2	teaspoons cornstarch
2	Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
1	teaspoon milk
1	teaspoon sugar
	vanilla ice cream, if desired
1	tablespoon slivered almonds, if desired
2	tablespoons fudge topping, heated

DIRECTIONS


INGREDIENTS
2 cups frozen cherries (from 16-oz bag)
2 tablespoons sugar
2 teaspoons cornstarch
2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
1 teaspoon milk
1 teaspoon sugar
vanilla ice cream, if desired
1 tablespoon slivered almonds, if desired
2 tablespoons fudge topping, heated


DIRECTIONS
1. Heat oven to 350ºF. Place 2 (1 1/2-cup) ungreased ovenproof bowls or ramekins on cookie sheet. Spoon 1 cup frozen cherries into each bowl. Add 1 tablespoon sugar and 1 teaspoon cornstarch to each bowl; toss to coat cherries.
2. Bake 15 minutes. Remove from oven. Stir cherries well; place 1 frozen biscuit on top of each bowl of cherries. Brush biscuits with milk; sprinkle with 1 teaspoon sugar.
3. Return to oven; bake 18 to 22 minutes longer, adding almonds to cookie sheet during last 3 minutes of baking time. Bake until tops of biscuits and almonds are golden brown. Cool 5 to 10 minutes before serving. To serve, top with ice cream, fudge topping and almonds.
High Altitude (3500-6500 ft) Heat oven to 375°F. After placing biscuits over cherries, brushing with milk and sprinkling with sugar, return to oven and bake 22 to 26 minutes longer.

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Chocolate Economy

"Chocolate tends to be a recession-proof business, but we're not immune to the consumer," said Bryan Merryman, chief operating officer of Rocky Mountain Chocolate Factory .

Experts say that chocolate may be a good barometer of the way many businesses probably feel about the current economic climate.

It is made from imported cocoa, whose price on world markets has surged as the dollar has weakened. It is costly to distribute, and those expenses have climbed with rising fuel prices. And it is a pure consumer good sold to customers feeling the pain of precisely the same pressures.

All of which adds up to a simple and sobering verdict about the real state of the economy.

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