Neiman Marcus Cookies


Neiman Marcus. Some of my favorite chocolate chip cookies. Apparently the recipe used to be secret and cost a bit of money to buy. But there’s really no secret about it. The only difference between regular chocolate chip cookies and these is espresso powder. Since they are a crowd favorite, my brother graciously asked me to make 25 dozen as wedding favors a few years back!

The other secret is to refrigerate or freeze the dough overnight. You can round the dough into balls or roll into a log.

Neiman Marcus Cookies
An amazingly easy and delicious chocolate chip cookie. The espresso powder (or coffee) deepens the rich, chocolate flavor! Yields 1 dozen but can be doubled, tripled or more!
  1. 1/2 cup unsalted butter (1 stick)
  2. 1 cup brown sugar
  3. 3 TBS white sugar
  4. 1 egg
  5. 2 tsp vanilla extract
  6. 1 3/4 cup all purpose flour (or 1 cup AP and 3/4 cup wheat)
  7. 1/2 tsp baking soda
  8. 1/2 tsp baking powder
  9. 1/2 tsp salt
  10. 1 TBS cinnamon (optional)
  11. 1 1/2 tsp instant espresso or coffee powder
  12. 1 1/2 cups semisweet chocolate chips
  1. Preheat oven to 375F if using room temperature dough; 350F if chilled dough.
  2. In a large bowl, cream the butter and both sugars. Add eggs and vanilla.
  3. Whisk all dry ingredients into a separate medium bowl: flour, salt, coffee, baking powder and baking soda.
  4. Gradually add the dry ingredients to the wet ingredients, mixing well but not over-mixing!
  5. When the flour is almost incorporated, add the chocolate chips and mix the rest of the way, using a spatula to scrape the bottom and sides of the bowl of any leftover flour.
  6. *NOTE: At this point, you may chill the dough --> I found that chilling it produces a more stable cookie that won’t spread too flat. Also (somehow), chilling the dough prevents the balls from sticking to the cookie sheet. I wrapped approximately 2 cups of dough into plastic wrap and frozen them for at least 30 minutes before baking them.*
  7. Either roll the dough into balls (if not chilled) or scoop with a spoon onto a *greased* cookie sheet. If chilled, cut the dough into cubes and place on an *ungreased* cookie sheet, 2 inches apart.
  8. Bake for 10 minutes for fresh dough; 20 minutes for chilled dough.
  9. Take pan out of the oven and let cookies cool at least 5 minutes on the pan before transferring them to a cooling rack (otherwise they'll fall apart when you try to scoop them off). Also, allow the pan to cool completely before loading it with another round of dough.
  10. Store cooled cookies in an airtight container for 3-5 days; otherwise freeze in an airtight container or zip bags for at least a month.
  1. I reduced the sugar to 3/4 cup, using only brown sugar and these were perfect!
  2. Next time I’d like to make these cookies with chopped up Chocolate Mint, Orange Zest, different candy chips or craisins!
Adapted from Neiman Marcus Chocolate Chip Cookie | Allrecipes
Oh My Foodness!
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