These Neiman Marcus chocolate chip cookies, made popular through urban legend as the “$250 chocolate chip cookies,” are crispy, chewy, and downright delicious.
Neiman Marcus Chocolate Chip Cookie
- Quick Glance
- 15 M
- 45 M
- Makes about 2 dozen cookies
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment on medium speed, beat the butter, brown sugar, and granulated sugar for about 30 seconds, until the mixture is fluffy.
Beat in the egg and vanilla and mix until well combined, about 30 seconds.
In another bowl, sift together the flour, baking powder, baking soda, and salt. Reduce the mixer speed to low and beat for about 15 seconds.
Add the chocolate chips and espresso powder and mix for 15 seconds more.
Using a 1-ounce scoop, or using a 2 tablespoon measure, drop the cookie dough onto the parchment 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 for 6 or 8 cookies at a time.
Bake for about 20 minutes, until the cookies are nicely browned around the edges.
Place the baking sheet on a wire rack to cool slightly. Transfer the cookies to the rack to cool completely. Originally published March 1, 2003.
Recipe Testers' Tips
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% 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.
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, these were the first to go.
These chocolate chip cookies are fantastic! Easy to make and they turned out perfectly. I didn’t soften my butter and omitted the espresso and the resulting cookies were the best possible combination of crispy and chewy. Everyone in our household loved them.