September 11, 2008
The Neiman Marcus Chocolate Chip Cookie
The rumor going around is that the Neiman Marcus cookie is the best chocolate chip cookie in the world. Given that I really, really like chocolate chip cookies, and given that I have made about a dozen different recipes for them in my life, I figured I should give this one a try.
Am I ever happy that I did!
The variations between this cookie and any other cookie recipe are small, but those tiny changes make all the difference. The Neiman Marcus cookie is the perfect texture for all cookie lovers. You like them crispy? These have a crispy-ish edge, and a nice crust. You like them chewy? The centres are very chewy, dense and sweet. They have the perfect amount of salt, and a nice buttery overtone to them. The coffee powder (I used instant, as it’s hard to find espresso powder here) adds a whole other dimension, wonderfully balanced with the rest of the cookie.
I understand when people say the quality of chocolate used in cookies is important; I found some special dark chocolate chips and used those, and the end result was far superior to the normal chocolate chips I use. Next time, I’ll even step it up, using higher quality chocolate chunks in them.
They also seem like they would be quite versatile – I’d like to add some shredded coconut next time, and switch up the chocolates used. Perhaps M&Ms? Or white chocolate?
Watch the baking time though – mine only needed 15 minutes.
The Neiman Marcus Chocolate Chip Cookie
adapted from Neiman Marcus
2 dozen cookies
1/2 cup (1 stick) 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 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips (I used dark chocolate)
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased 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 crispier cookie.
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Lori said,
September 11, 2008 @ 7:59 PM
Those may be the most beautiful cookies I’ve ever seen. I’m sure they also taste wonderful, but it’s the look of them that has me dazzled right now. How could you not want one?!
noble pig said,
September 12, 2008 @ 12:15 AM
These are nice, this recipe has been going around for so long and I’ve never made it. Your pics have inspired me to give it a try.
grace said,
September 12, 2008 @ 11:37 AM
you’ve sold me on these suckers–just look at all those glorious chocolate chips! and i think coconut would be an amazing addition.
Deborah said,
September 22, 2008 @ 1:50 PM
I’ve made these before, but it’s been so long that I don’t really remember them! I’ll have to give them a try again, because yours look phenomenal!
joyce said,
September 24, 2008 @ 8:52 AM
those look like the epitomy of the perfect chocolate chip cookie! seriously i want to bake them right now.
kimberleyblue said,
September 24, 2008 @ 11:19 AM
thanks all! these cookies really are completely wonderful, and pretty much the only choco-chip cookie i’ll make from now on
Tami said,
October 2, 2008 @ 12:36 AM
Your pictures make me want to reach through the screen to grab them! YUM!!
Patricia Scarpin said,
October 7, 2008 @ 9:15 AM
These look amazing! So sinfully studded with chocolate… YUM!
Wonderful photos as well.
tara said,
October 7, 2008 @ 10:25 AM
Goreously, beautifully, perfectly executed. These look amazing.
Susan said,
October 7, 2008 @ 9:02 PM
these look awesome. i love that you can see all those chocolate chips. i’m definitely going to have to try these.
Emma said,
October 25, 2008 @ 1:00 AM
Sinfully amazing! I tried them with a combination of semi-sweet chocolate, white chocolate, and even added chopped up chunks of my favorite candy bar. This is my favorite chocolate chip recipe thus far.
stacy said,
November 27, 2008 @ 1:57 AM
I just made the cookies and the texture turned out bad.. my fault..
i didn’t Cream the butter with the sugars using an electric blender..
oops.. well, the taste is good though:)
bini said,
December 7, 2008 @ 11:57 PM
i made them and they turned out really good . i added white chocolate too …. im glad i tried out this recipe .the best cookie ever .my kids loved it .
Susan said,
March 1, 2009 @ 11:28 AM
I just found your recipe and your description and beautiful photos make we want to try these soon!
Neiman Marcus'tan Çikolata Parçalı Kurabiye | Moda Blogu said,
December 24, 2009 @ 12:06 AM
[...] kurabiye pişirmek hem çok eğlenceli hem de sonrasında çok leziz bir olaydır. Bu yıl Neiman Marcus’un tarifi ile gidin pişman [...]
Dan said,
January 5, 2010 @ 8:25 PM
I have made these cookies twice now and both times they ended up a bit ‘sticky’. I mean the texture is too sugary so when you eat them you end up with some of the cookie sticking to your teeth. The first time I figured that I overmixed the dough or accidentally added too much sugar. The second time I was very careful to not overmix and to use precise measurements of ingredients. I am a rather experienced cook and never had cookies turn out like this.
The flavor is excellent, but I just don’t know what is going on with the texture. Maybe this is how they are supposed to be? There are really good with milk.
kimberleyblue said,
January 6, 2010 @ 12:19 PM
Dan, I’ve never had that problem….was the butter at room temperature? Perhaps the problem wasn’t overmixing, but undermixing? Did you use electric beaters?
I’m sorry if the texture was off (stacy up above had a similar problem, and says it was due to her mixing…)! they’ve always turned out perfectly for me.
KitKat said,
March 12, 2010 @ 3:09 AM
These look amazing!! I am still looking for the “perfect” chocolate chip cookie that doesn’t turn into a hockey puck the next day so I’m dying to try these.
Dan,… I agree with Kimberley. If you don’t mix the sugar enough into the butter it will not dissolve properly and can lead to a flat or grainy texture. You don’t notice it as much with cakes, but especially with cookies if you skimp on this step you will notice it.
stephy! said,
May 29, 2010 @ 1:44 AM
those look so yummy! i know the espresso is the secret weapon (: i add it to some amazing brownies i make! i may try these sometime!
Allison said,
September 21, 2010 @ 5:55 PM
I tried this recipe a few months ago and agree it is absolutely delicious! I definitely preferred it to the chocolate chip cookie recipe from my Pillsbury cookbook, which is good too, but this one has a much higher brown sugar to white sugar ratio, which gives it its crispness and richer taste. The coffee adds to the richness and goes great with the chocolate. These will probably be my go-to CCC recipe from now on.
montcarte » Jacques Torres Chocolate Chip Cookies said,
December 7, 2010 @ 7:50 PM
[...] people are divided when it comes to the best chocolate chip cookie recipe – some claim the Neiman Marcus chocolate chip cookie (which has been my go-to cookie recipe and a popular one on this site, coming in 10th place in last [...]
jossy said,
October 20, 2012 @ 1:05 AM
hello.just wanna say THANK YOU for sharing this recipe. i’ve tried so many cookie recipes but this is the best.i made them yesterday and wow,they are just perfect! i will a regular visitor from now on…:)
Kourtney said,
January 18, 2013 @ 11:09 PM
This is my second time making them, and they are absolutely amazing!!
Foolproof tips:
- make sure butter and egg are room temperature (it actually makes a difference)
- make sure you are using DRY measuring cups and actual measuring spoons (there is a difference and it matters)
- SIFT dry ingredients (if no sifter, use a ladel/strainer or even a wisk) to make light and fine batter
Tips:
- I used 1 Tbsp of Organic pure Madagascar or Tahitian Vanilla (you really taste the difference!)
- I added the instant espresso with the beaten egg and Vanilla together, then I added it to the sugar-butter mixture (all the flavours really melt nicely together)
- The first time I made them I used semi-sweet chocolate chips and they were great; the second time I used Ghirardelli Milk Chocolate Chips (Quality chocolate chips make a huge difference…still waiting for a batch in the oven so I haven’t tasted them yet).
- I used a sheet of parchment paper to line my baking sheet and I cooked them a little longer because there is no way that they bake in only 20 minutes at 300 degrees but keep an eye on them and take them out as soon as you notice a slight golden brown along the bottom edges, take them out and let them cool, they’ll be perfect
- Last but not least, as soon as they cool, sandwich some vanilla ice cream in between 2 cookies and enjoy or freeze them for another occasion (if they’ll last that long; )
Patricia said,
February 27, 2013 @ 1:53 AM
I have had what is called the Neiman Marcus Cookie Recipe for years. It makes about 75 cookies but had oatmeal processed to a flour. I am going to try this one tomorrow
Dolly said,
March 8, 2013 @ 6:41 PM
SO GOOD!!! Thankyou for this awesome recipe!!! I made a double batch with 1/2 cup of coconut – marvelous!!! WONDERFUL