Neiman Marcus Chocolate Chip Cookies
Did you pay $250 for this recipe?
Of course not. Because that whole story about a woman being charged $250 for this cookie recipe at Neiman Marcus? Completely made up.
But here’s the thing: the cookies are absolutely real, and they’re ridiculously good.
I’m talking about cookies that are crispy on the edges, chewy in the middle, and packed with so much chocolate and flavor that you’ll wonder why you ever settled for regular chocolate chip cookies.
The secret? Grated chocolate. Not just chocolate chips.
This changes everything about the texture and flavor. The grated chocolate melts into the dough and creates these pockets of pure chocolate heaven that you don’t get from chips alone.
I’ve been making these cookies for the past three years, and they’re still the first thing that disappears at every gathering. People ask for the recipe every single time.
So let’s get into it.
Quick Glance: What Makes These Cookies Legendary
| Factor | Why It Matters |
|---|---|
| Prep Time | 20 minutes (plus 30 mins chilling time) |
| Bake Time | 10-12 minutes per batch |
| Yield | About 48 cookies |
| Secret Ingredient | Grated chocolate bar + chocolate chips = texture magic |
| Skill Level | Easy, but attention to detail pays off |
What You’ll Need
Dry Ingredients
- 2 cups all-purpose flour
- 2½ cups old-fashioned rolled oats (not instant)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients & Mix-ins
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 12 oz semi-sweet chocolate chips (about 2 cups)
- 4 oz Hershey’s milk chocolate bar, grated (this is key!)
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Tools You’ll Need
| Essential | Nice to Have |
|---|---|
| Stand mixer or hand mixer | Cookie scoop (2 tablespoon size) |
| Food processor or blender | Silicone baking mats |
| Box grater | Wire cooling racks |
| Large mixing bowls | Kitchen scale |
| Baking sheets | Parchment paper |
| Measuring cups & spoons |
Pro Tips
Baker’s Secret: The grated chocolate is what separates these from every other chocolate chip cookie. Don’t skip it or substitute it with cocoa powder. It won’t be the same.
1. Process those oats
You need to grind half the oats into a powder using a food processor or blender.
This creates a unique texture that’s somehow both substantial and tender.
If you skip this step, your cookies will be too chunky and won’t have that signature Neiman Marcus texture.
2. Room temperature everything
Your butter needs to be soft enough that you can press your finger into it easily, but not melted or greasy.
Your eggs should sit out for about 30 minutes before using.
Room temp ingredients mix together smoothly and create a better cookie structure.
3. Don’t overmix the dough
Once you add your flour mixture to the wet ingredients, mix just until combined.
Overmixing develops gluten and makes your cookies tough instead of tender.
You want to see a few flour streaks still visible before you stop mixing.
4. Chill the dough
I know you want to eat these cookies right now, but chilling the dough for at least 30 minutes makes a huge difference.
It prevents the cookies from spreading too much and gives the flavors time to develop.
If you’re really impatient, 15 minutes is the absolute minimum.
5. Watch the bake time like a hawk
These cookies go from perfect to overdone in about 60 seconds.
Take them out when the edges are golden brown but the centers still look slightly underbaked.
They’ll continue cooking on the hot pan after you remove them from the oven.
Step-by-Step Instructions
Step 1: Prep your oats
Measure out your 2½ cups of oats. Take half of them (1¼ cups) and pulse them in a food processor or blender until they’re a fine powder.
It should look almost like flour but with tiny oat pieces still visible.
Pour the oat powder into a large bowl and add the remaining whole oats.
Time check: This takes about 2 minutes.
Step 2: Mix your dry ingredients
Add the flour, baking soda, baking powder, and salt to the bowl with your oats.
Whisk everything together until well combined. Set this aside.
Step 3: Cream the butter and sugars
In your stand mixer (or large bowl with hand mixer), beat the softened butter on medium speed for about 1 minute until it’s smooth and creamy.
Add both sugars and beat on medium-high speed for 3-4 minutes.
You want this mixture to be light and fluffy, almost like frosting.
Pro move: Scrape down the sides of the bowl halfway through. You don’t want butter stuck to the sides that doesn’t get mixed in.
Step 4: Add eggs and vanilla
With the mixer on low speed, add your eggs one at a time, beating well after each addition.
Add the vanilla extract and mix until combined.
The mixture might look a little curdled at this point. That’s totally normal.
Step 5: Incorporate the dry ingredients
With your mixer on the lowest speed, gradually add your dry ingredient mixture.
Mix just until you don’t see any more flour streaks. Stop before it’s fully smooth.
Step 6: Fold in the chocolate
Remove the bowl from the mixer. Using a wooden spoon or silicone spatula, fold in your chocolate chips and grated chocolate.
Make sure they’re evenly distributed throughout the dough.
Here’s where the magic happens: The grated chocolate melts into the dough while the chips stay chunky.
Step 7: Chill the dough
Cover your bowl with plastic wrap and refrigerate for at least 30 minutes.
If you’re making these for later, the dough can chill for up to 3 days (see make-ahead tips below).
Step 8: Preheat and prep
Preheat your oven to 375°F. Line your baking sheets with parchment paper or silicone mats.
Step 9: Portion the dough
Using a 2-tablespoon cookie scoop (or just two spoons), drop rounded balls of dough onto your prepared baking sheets.
Space them about 2 inches apart. They will spread.
Step 10: Bake to perfection
Bake for 10-12 minutes. The edges should be golden brown and the centers will still look slightly underdone.
This is exactly what you want.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Important: If you bake them until the centers look done, you’ll end up with dry, crunchy cookies.
The Perfect Cookie Timeline
| When | What to Do | Why |
|---|---|---|
| 1 hour before | Take butter and eggs out | Brings to room temp for better mixing |
| 40 mins before | Process oats, mix dry ingredients | Gets prep work done |
| 30 mins before | Make dough | Allows time for chilling |
| 15 mins before | Preheat oven, portion dough | Everything’s ready to go |
| Bake time | 10-12 minutes per batch | Don’t walk away! |
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Substitutions and Variations
Ingredient Swaps That Work
| Original | Substitute | Result |
|---|---|---|
| All-purpose flour | Gluten-free 1:1 flour | Slightly more crumbly but good |
| Milk chocolate bar | Dark chocolate bar | Richer, less sweet |
| Old-fashioned oats | Quick oats (not instant) | Slightly less texture |
| Butter | Coconut oil (melted, cooled) | Different flavor, more spread |
| Brown sugar | All granulated sugar | Less chewy, crisper |
Want to Mix It Up?
Add nuts: Fold in 1 cup of chopped walnuts or pecans along with the chocolate. Toasting them first makes them even better.
Make them bigger: Use a 3-tablespoon scoop and increase bake time to 12-14 minutes. You’ll get about 32 giant bakery-style cookies.
White chocolate version: Use white chocolate chips and a grated white chocolate bar instead of semi-sweet and milk chocolate.
Espresso boost: Add 1 tablespoon of instant espresso powder to the dry ingredients. It intensifies the chocolate flavor.
Sea salt finish: Sprinkle flaky sea salt on top of the cookies right when they come out of the oven. Sweet and salty perfection.
Make-Ahead Strategy
Real talk: Cookie dough actually gets better when it sits in the fridge. The flavors meld and the texture improves.
3 days ahead: Make the dough completely, portion it into balls, and store in an airtight container in the fridge. Bake straight from cold.
1 month ahead: Freeze portioned cookie dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2 extra minutes to the bake time.
2 hours ahead: Bake the cookies completely and store at room temperature in an airtight container. They stay fresh and chewy.
Day of: Just arrange on a pretty plate and accept all the compliments. 😊
Storage Guide
Keeping Your Cookies Fresh
| Storage Method | How Long | Best For |
|---|---|---|
| Room temperature (airtight container) | 5-7 days | Immediate eating |
| Refrigerator (airtight container) | 2 weeks | Extending freshness |
| Freezer (freezer bag) | 3 months | Long-term storage |
| Cookie dough (refrigerated) | 3 days | Baking fresh batches |
| Cookie dough (frozen) | 3 months | Ultimate convenience |
Pro tip: Add a slice of bread to your cookie container. It keeps the cookies soft and chewy for days longer.
Nutritional Breakdown
Per Cookie (based on 48 cookies)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 145 | – |
| Fat | 6g | 8% |
| Saturated Fat | 3.5g | 18% |
| Carbohydrates | 21g | 7% |
| Fiber | 1g | 4% |
| Sugar | 13g | – |
| Protein | 2g | 4% |
| Sodium | 75mg | 3% |
Note: These are substantial cookies. One or two actually satisfies you, unlike those wimpy store-bought ones where you eat half the package.
The $250 Story (And Why It’s Fake)
Let me clear this up because people still ask about it.
The legend goes that a woman asked for the recipe at Neiman Marcus Cafe, was told it would cost “two fifty,” and assumed that meant $2.50.
She later found a $250 charge on her credit card.
In revenge, she supposedly shared the recipe online for free.
Here’s the truth: Neiman Marcus never charged anyone $250 for a recipe. The company has publicly denied this story multiple times.
It’s an urban legend that started in the 1990s and went viral before “going viral” was even a thing.
But the cookies? They’re real, they’re delicious, and now you have the recipe for free.
Perfect Pairings
What to Drink
Classic choices:
- Cold whole milk (the only real answer)
- Hot coffee or espresso
- Hot chocolate
Adult beverages:
- Red wine (Merlot or Cabernet)
- Port
- Irish coffee
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What to Serve Alongside
| Occasion | Perfect Pairing | Why It Works |
|---|---|---|
| Afternoon tea | Earl Grey or chai | Cookies + tea = British fancy |
| Ice cream night | Vanilla bean ice cream | Make ice cream sandwiches |
| Movie night | Popcorn | Sweet and salty combo |
| Holiday party | Hot apple cider | Cozy fall/winter vibes |
When to Make These
Holiday cookie trays: These are always the first to disappear. Make a double batch because people will hoard them.
Bake sales: Price them higher than other cookies. They’re worth it and people will pay for quality.
Care packages: They ship beautifully and stay fresh for days. Perfect for college students or deployed military members.
Weekend project: Get the kids involved. The grating is fun and they’ll actually eat cookies they helped make.
Comfort baking: Sometimes you just need to make cookies. These are therapeutic to make and even better to eat.
Batch Size Planning
| Event | Number of Cookies | Recipe Multiplier |
|---|---|---|
| Family of 4 | 24 cookies | Half batch |
| Small party (10 people) | 48 cookies | Full batch |
| Large gathering (25+ people) | 96 cookies | Double batch |
| Bake sale | 144 cookies | Triple batch |
| Cookie exchange | 60-72 cookies | 1.5 batch |
FAQ
Why do I need to grate the chocolate bar?
The grated chocolate melts into the dough and creates this amazing texture that you can’t get from chocolate chips alone.
Chips hold their shape when they melt. Grated chocolate becomes part of the cookie itself.
It’s the signature element of these cookies. Don’t skip it.
Can I use instant oats instead of old-fashioned?
Not really.
Instant oats are too fine and will turn mushy in the dough. Old-fashioned oats give you that perfect chewy texture.
Quick oats will work in a pinch, but old-fashioned is always better.
My cookies are spreading too much. What happened?
Three possible causes: your butter was too warm, you didn’t chill the dough long enough, or your oven temperature is too low.
Make sure your butter is just softened, not melted. Chill the dough for the full 30 minutes.
And check your oven temp with an oven thermometer because most ovens run hot or cold.
Can I make these without a food processor?
Yes, but it takes more effort.
You can use a blender to grind the oats. Or you can use pre-ground oat flour for half the oats and whole oats for the other half.
Just make sure you measure correctly after grinding because ground oats take up less volume than whole oats.
Why are my cookies hard instead of chewy?
You probably baked them too long.
These cookies need to come out when the centers still look slightly underbaked. They firm up as they cool.
If you wait until they look done in the oven, they’ll be overdone once they cool.
Do I have to use Hershey’s chocolate?
You can use any milk chocolate bar you like, but Hershey’s is traditional for this recipe.
The specific flavor of Hershey’s milk chocolate is part of what makes these taste like the original Neiman Marcus cookies.
That said, if you prefer Ghirardelli or Lindt, go for it.
Can I freeze the baked cookies?
Absolutely.
Let them cool completely, then layer them in a freezer-safe container with parchment paper between layers.
They’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before eating.
How do I know when they’re done baking?
The edges should be golden brown and set. The centers will still look soft and slightly underbaked.
If you gently press the center, it should feel soft but not liquid. That’s your sweet spot.
Remember, they continue cooking on the hot pan after you take them out of the oven.
These taste different from store-bought chocolate chip cookies. Why?
That’s the oats.
Regular chocolate chip cookies are just flour-based. These have oats, which give them a heartier, more complex texture and flavor.
They’re more filling and satisfying than typical chocolate chip cookies.
Troubleshooting Common Issues
| Problem | Cause | Fix |
|---|---|---|
| Cookies too flat | Butter too warm or dough not chilled | Chill dough 30+ mins, use room temp butter |
| Cookies too thick | Dough too cold or oven too hot | Let dough sit 5 mins before scooping |
| Cookies too hard | Overbaked | Reduce time by 2 mins, take out when centers soft |
| Dough too crumbly | Not enough mixing | Beat butter/sugar 3-4 mins until fluffy |
| Cookies burn on bottom | Baking sheet too dark or oven too hot | Use light-colored pans, reduce temp to 350°F |
| Chocolate not distributed | Not folded in enough | Fold thoroughly with spatula after mixing |
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Size Comparison Guide
| Cookie Size | Scoop Size | Bake Time | Yield |
|---|---|---|---|
| Small (snack size) | 1 tablespoon | 8-10 mins | 72 cookies |
| Standard (recipe size) | 2 tablespoons | 10-12 mins | 48 cookies |
| Large (bakery style) | 3 tablespoons | 12-14 mins | 32 cookies |
| Giant (dessert size) | ¼ cup | 14-16 mins | 24 cookies |
Wrapping Up
These cookies have been making people happy since the 1990s, urban legend and all.
They’re not complicated to make. You don’t need any special skills or fancy equipment.
You just need good ingredients, a little patience for the chilling time, and an oven.
And when you pull that first batch out and the whole house smells like chocolate and butter and happiness? That’s the moment that makes it all worth it.
I hope you make these soon. Maybe this weekend for your family. Maybe for a friend who needs a pick-me-up. Maybe just for yourself on a random Tuesday.
When you do, come back and tell me how they turned out.
Did you add nuts? Did you make them giant? Did someone ask you for the recipe?
Drop a comment below. I love hearing about your baking adventures, and your feedback helps me create even better recipes.
Now go make some cookies. You deserve them. 🍪
