This week the buzz at My So-Called Fabulous headquarters is all things Neiman Marcus and we are certainly not leaving out Recipe Wednesday! I am sharing the famous Neiman Marcus Chocolate Chip Cookie recipe that is simply out of this world! This has been my go to chocolate chip cookie recipe for years. I love this simple recipe with the addition of instant espresso coffee powder which sets this cookie recipe apart. I love the texture, the flavor, and the hint of molasses flavor with the light brown sugar in the ingredient lineup. Warm and just out of the oven is my very favorite way to enjoy with a cold glass of milk. When entertaining, I love serving with a scoop of vanilla ice cream in a beautiful glass. Enjoy!
The Neiman Marcus Chocolate Chip Cookie
This legendary chocolate chip cookie recipe is soft, buttery, and perfectly loaded with chocolate chips.
Servings 4 Dozen Cookies
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
TIFFY’S TIPS:
- 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.
This cookie!!!! I love it! Thank you for sharing it! And that pink dress is still my fav! Absolutely beautiful ????
Yes, this cookie is absolutely fabulous!! LOVE the color pink!