Our chocolate chip cookie is the subject of a classic “urban myth.” Honestly, no one at Neiman Marcus has ever, ever charged for this recipe. My very first week on the job, I received a letter complaining about someone who knew someone who had been charged for the cookie recipe. I took the note to our Public Relations Department and asked about it. I was quickly brought up to speed about the infamous hoax regarding our chocolate chip cookie recipe. It had started years ago as a kind of chain letter sent through the mail that circulated around the world. I was assured that the rumor had been squelched, but back in the mid-1990s, the Internet was opening up in a big way. Everyone was getting online, it seemed, and we witnessed the urban myth traveling the world again through cyberspace! I suggested we come up with a real recipe for chocolate chip cookies, and after extensive testing and tasting, this is the result. Next, we published it on the Neiman Marcus Web site for all to have for free. So now, if the subject comes up, you’ll know the inside scoop—and own the authentic recipe. And, by the way, it is a chocolate chip cookie without rival.–Kevin Garvin
LC Wait One Second... Note
Um, wait one second. We have a question. Is anyone else’s dog-eared or batter-splattered recipe for the Neiman Marcus Chocolate Chip Cookies, or rather, $250 Chocolate Chip Cookies, different from the one below? The good folks at Neiman Marcus are kind to share this recipe with us, but still, some of us have been making a different Neiman Marcus chocolate chip cookie recipe, one that calls for ground oats rather than espresso powder. We may have been following a hoax, but it’s a darn good hoax at that. One that we’ve been pretending to fall for over and over and over again.
Neiman Marcus Chocolate Chip Cookie
- Quick Glance
- 15 M
- 45 M
- Makes about 2 dozen cookies
- 1 stick (4 ounces) unsalted butter, softened, plus more for the baking sheet
- 1 cup brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 teaspoons instant espresso or coffee powder
- 1. Preheat the oven to 300°F (150°C).
- 2. Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds, until the mixture is fluffy. Beat in the egg and vanilla for 30 seconds or so, until well combined.
- 3. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on low speed. Beat for about 15 seconds, stir in the chocolate chips and espresso powder, and mix for 15 seconds longer.
- 4. Slick a baking sheet with butter. Using a 1-ounce scoop, or using a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles; there should be room on the sheet for six or eight cookies at a time. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crisper cookies.
Recipe Testers Reviews
Where has this recipe been hiding? A definite Testers Choice, this is just what you’d expect from a cookie Neiman Marcus would put its name on— rich, sophisticated, well-crafted, and superbly delicious. I used Ghirardelli 60 percent bittersweet chocolate chips, which paired especially well with the instant espresso coffee powder, both adding depth and richness to these upscale cookies. I don’t know if it was just my thinking about the grandeur, luxury, and larger-than-life scale of Neiman Marcus, but the chocolate chips seemed not only just the right intensity and bitterness, but also just a bit larger than the usual semisweet chips from the grocery store. First, I baked a batch for 20 minutes, and then baked another batch for a few minutes longer. The latter batch produced cookies that were crisper—more to my liking. For those who prefer a not-so-crisp cookie, remove them promptly from the oven at the 20-minute mark. Either texture, you’ll have a cookie you can proudly pull out for company, or serve at snack time at home with a tall glass of milk. Also, these cookies do keep well. I set aside a tin for an event I was hosting nearly a week later, and the cookies showed little apparent loss of freshness, flavor, and texture. On a table of offerings that also included homemade chocolate cake and peanut butter cookies, they were the first to go.