Yes, pretty please.

um hello.

 I want to do a little compare and contrast- feel free to do the same.
Baking in the name of science- keep that in mind to dispense some of the splurge guilt!!!!
 I will be using an old favorite and a promising newcomer( for me)

The "Neiman Marcus" Vs. The "Jacques Torres"

Let the YUMMMMYYY games begin!

Neiman Marcus Chocolate Chip Cookies

- The recipe from the urban myth email chain NOT the published official NM recipe Read the story ( myth or not) here Ingredients  2 cups butter 24 oz.chocolate chips 4 cups flour 2 cups brown sugar 2 tsp. soda 1 tsp. salt 2 cups sugar 1 8 oz. Hershey Bar (grated) 5 cups blended oatmeal ( lightly or well) 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your choice, but you'll regret it!) Directions Measure oatmeal, and blend in a blender Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies

Jacques Torres’ Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients 
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions

- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.

- Add eggs, one at a time, mixing well after each addition.

- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.

- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.

- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Let me address some cookie tips-
Chop your own chocolate- So much more texture and rawness that way!
Let the dough set overnight- It is a texture thing too, help the cookie get all wrinkled and chewy.
Experiment- Half the fun of cookies is making them... right? well maybe 40 % of the fun!
Try adding a 1& 1/2 tsp pumpkin extract to your fav! - SO FALL! YAY!