Neiman Marcus Chocolate Chip Cookies
Have you heard the story about the $250 cookie recipe? The legend goes that a woman asked for the Neiman Marcus chocolate chip cookie recipe and they charged her “two fifty.” She thought it was $2.50, but her credit card statement showed a $250 charge.
To get her revenge, she shared the recipe with everyone she knew. While the story isn’t true, the cookie it created is legendary. This recipe is the real deal, and I’m going to show you how to make it perfectly, with no surprise fees.
What You’ll Need
This recipe has a few special ingredients that make all the difference. The ground oats give it a chewy texture, and the grated chocolate bar melts right into the dough. Don’t skip these!
- 1/2 cup unsalted 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 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 ounce milk chocolate bar, finely grated
Tools for the Job
You don’t need a bunch of fancy equipment. These are the basics that will get the job done.
| Tool | Purpose |
|---|---|
| Stand Mixer or Hand Mixer | For creaming butter and sugar. |
| Blender or Food Processor | To grind the rolled oats into a powder. |
| Baking Sheets | For baking the cookies. |
| Parchment Paper | Prevents sticking and makes cleanup easy. |
| Box Grater | For grating the milk chocolate bar. |
| Ice Cream Scoop | For portioning uniform cookie dough balls. |
How to Make Neiman Marcus Cookies
Follow these steps exactly, and you’ll have perfect cookies. The most important part is not to overmix the dough once the flour is added.
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Put the rolled oats into a blender. Pulse them a few times until they look like a coarse powder. Set this aside.
Step 3: In a large bowl, use a mixer to beat the softened butter with the brown sugar and granulated sugar. Mix it on medium speed for about 2 minutes until it’s light and fluffy.
Step 4: Add the egg and vanilla extract to the butter mixture. Beat again until everything is just combined.
Step 5: In a separate bowl, whisk together the flour, ground oats, baking soda, baking powder, and salt.
Step 6: Add the dry ingredients to the wet ingredients in two batches. Mix on low speed until you can’t see any more flour streaks.
Step 7: Use a spatula to gently fold in the chocolate chips and the grated milk chocolate.
Step 8: Scoop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie.
Step 9: Bake for 10 to 12 minutes, or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack.
Pro Tips from a Chef
I’ve made thousands of cookies in my career. Here are a few tricks I’ve learned that make these cookies even better.
- Chill the Dough: This is my number one tip. After mixing, cover the bowl and chill the dough for at least 30 minutes. This keeps the cookies from spreading too much and makes the flavor richer.
- Grate, Don’t Chop: Don’t get lazy and chop the chocolate bar. Grating it creates tiny chocolate specks that melt into the dough, giving every bite a subtle chocolate flavor to go with the big chips.
- Don’t Overbake: Pull the cookies out when the edges are set and golden, but the center still looks a little soft. They will finish baking on the hot pan and stay perfectly chewy.
Substitutions and Fun Variations
Want to mix things up? This recipe is easy to change. Here are a few ideas to get you started.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| Semi-Sweet Chocolate Chips | Dark chocolate, white chocolate, or butterscotch chips | Use any combination you like. |
| Milk Chocolate Bar | Dark chocolate or a high-quality baking bar | A different chocolate bar changes the base flavor. |
| All-Purpose Flour | 1-to-1 gluten-free baking flour | This works well for a gluten-free version. |
| Vanilla Extract | 1 teaspoon of almond extract or espresso powder | Espresso powder will deepen the chocolate flavor. |
Make-Ahead & Storage Tips
You can easily prepare this dough ahead of time. It’s great for when you want fresh-baked cookies without all the work.
Scoop the dough into balls and place them on a baking sheet. Freeze them for one hour, then transfer the frozen dough balls to a zip-top bag. They’ll last in the freezer for up to 3 months.
When you’re ready to bake, just place the frozen dough on a baking sheet. Add 2-3 minutes to the baking time. No need to thaw.
For leftover baked cookies, store them in an airtight container at room temperature. They’ll stay fresh for about 3 days.
Nutrition and Pairings
This is an estimate, and the actual numbers can change based on your ingredients.
| Nutrition Facts | Amount Per Cookie |
|---|---|
| Calories | 150 |
| Fat | 8g |
| Carbohydrates | 19g |
| Sugar | 12g |
| Protein | 2g |
These cookies are classic for a reason. They pair perfectly with a cold glass of milk. For adults, a hot cup of black coffee cuts through the sweetness beautifully.
Frequently Asked Questions (FAQs)
Q1. Why are my cookies flat?
Ans: This usually happens if your butter was too soft or you didn’t chill the dough. Softened butter should still be cool to the touch. Chilling the dough helps the fat solidify, so it melts slower in the oven.
Q2. Do I really have to use a blender for the oats?
Ans: Yes, this is a key step. Grinding the oats creates a unique, chewy texture you can’t get with whole oats. It makes the cookie softer and less crumbly.
Q3. Can I use a different type of sugar?
Ans: You can, but it will change the cookie. Using all brown sugar will make them chewier and more moist. Using all white sugar will make them crispier. The combination in the recipe gives the best of both worlds.
Wrapping Up
This recipe proves a good story can lead to a great cookie. It’s more than just a sweet treat; it’s a piece of food folklore you can bake in your own kitchen.
Go ahead and give it a try. When you do, come back and leave a comment below. I’d love to hear how your cookies turned out
