Fashionistas DO Eat...Even Marc Ecko! Check Out The American Fashion Cookbook: Over 100 Recipes of Favorite Designers

Marc Ecko's cookie recipe is one of many famous designers featured in the American Fashion Cookbook: Over 100 Recipes of Favorite Designers. Presented by the Council of Fashion Designers of America, a nonprofit trade association made up of 350 designers, and with a foreword by Martha Stewart. The book also includes recipes from Bill Blass (meatloaf with bacon), Tory Burch (Andalusian gazpacho), Isaac Mizrahi (mushroom truffle spaghetti), Diane Von Furstenburg (Saturday night chicken), and John Varvatos (calaloo soup). 

Here’s Marc Ecko’s recipe for “Adults-Only Chocolate Chip Cookies."

"We all love chocolate-chip cookies. But did you know they have the power to be an aphrodisiac? My variation offers the perfect proportions of white and brown sugar that will ensure the perfect buttery 'snap.' The notes of caramel and espresso round out the blend of semi-sweet and dark-chocolate chips. Money-back guarantee here! Careful when you eat them with a significant other. Serve 'em hot!"

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
1/4 cup brown sugar
1/4 cup caramel sauce
1/2 shot espresso
1 cup semisweet chocolate chips
1 cup dark-chocolate chips

Preheat oven to 350 degrees. Sift flour, salt, and baking soda in a mixing bowl. In another bowl, combine the egg, milk, and vanilla and let sit at room temperature. Cream the butter in a standing mixing bowl, starting at low speed. Add the sugars, caramel sauce, and espresso. Increase the speed and cream the mixture until light and fluffy. … Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well-combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop cookie dough with an ice-cream scoop onto the parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes. I like to rotate the baking sheet for more even browning every 5 minutes. Take out just before golden brown. They will continue to cook out of the oven! This is a major trick to ensuring perfection. Remove cookies from baking sheets immediately. Once cool, store in an airtight container with sheets of parchment paper in between.