A Step-by-Step Guide to the Infamous Chocolate Chip Cookie
Neiman Marcus is legendary for a multitude of reasons, but one of the most unexpected reasons? Their famous Neiman Marcus Chocolate Chip Cookie recipe! Many of you are probably wondering what a luxury department store has to do with cookies? If you’ve had the chance to try the Neiman Marcus Chocolate Chip Cookie for yourself then you understand the hype. If not, allow me to show you how you can enjoy the magic from your own kitchen. Over the years I’ve made my own tweaks to the original recipe over the years to make it my own, and it’s become a true family-favorite. Each cookie is soft, buttery, and perfectly loaded with chocolate chips and a few surprise ingredients that make the recipe so special! If you’re looking for your next homemade dessert, this is the recipe for you.
What’s The Story of The Neiman Marcus Chocolate Chip Cookie?
The Neiman Marcus Chocolate Chip Cookie has been famous since the 1990s, and there’s been a lot of discourse surrounding its origin story. The most popular tale tells of a woman who dined at the Dallas Neiman Marcus café and loved the chocolate chip cookie so much she asked for the recipe. When the staff initially refused, she offered to pay and was told it would cost “two-fifty”, which she assumed meant $2.50. Later when the woman received her credit card statement, she realized she had been charged $250 for the famous cookie recipe, likely making it the most expensive cookie recipe ever! However, Neiman Marcus denies this story and later released their own chocolate chip cookie recipe! Regardless of the true origin story, we now have a delicious chocolate chip cookie recipe that’s sure to be a staple in any recipe box!
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The Neiman Marcus Chocolate Chip Cookie
Ingredients
- 1 cup (2 stick) unsalted butter, at room temperature
- 1 cup lightly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 ½ cups oatmeal (old-fashioned rolled oats)
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¾ tsp. salt
- 2 cups (12 ounces) semisweet chocolate chips
- 4 oz. semisweet or milk chocolate, grated (see note)
- 1 ½ cups chopped pecans or walnuts
Instructions
- Preheat the oven to 375°F and line baking sheets. Cream the butter and sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).
- Beat in the eggs and the vanilla extract for another 30 seconds.
- Pulse oatmeal in a food processor until it's finely ground.
- Whisk together ground oatmeal, flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture and mix until combined. Fold in chocolate chips, grated chocolate, and nuts.
- Using a 1-ounce scoop drop cookie dough onto 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 crisp cookie. Cool on baking sheet then transfer to a wire rack.
Notes
- Packed light brown sugar refers to the method of measuring. Firmly press the ingredient into a measuring cup to remove air pockets. This ensures a precise and consistent measurement.
- Put cookie dough on top of a sheet of pre-cut parchment paper to minimize the necessary clean up after baking.
- To grate dark chocolate, chill the chocolate in the refrigerator or freezer first to make it firmer and less prone to melting during grating. Use a fine grater, like a Microplane, for fine shavings, or a medium to coarse grater for larger flakes.
- This recipe makes a large amount and freezes well.
