Neiman Marcus Chocolate Chip Cookies Recipe
The famous $250 cookie recipe everyone loves. Neiman Marcus chocolate chip cookies are loaded with oatmeal and walnuts.
Servings: 36
Calories: 235kcal
Ingredients
- 1 cup salted butter room temperature. 8 ounces
- 1 cup packed dark brown sugar 200 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs
- 1 teaspoon vanilla extract 4 grams
- 2 ½ cups old fashioned oats 240 grams
- 2 cups all-purpose flour 260 grams
- ½ teaspoon salt 4 grams
- 1 teaspoon baking soda 4 grams
- 1 teaspoon baking powder 3 grams
- 4 ounce milk chocolate Hershey bar
- 12 ounces semi-sweet chocolate chips
- 1 ½ cups chopped walnuts 150 grams
Instructions
- Heat oven to 375ºF. Line baking sheets with parchment paper.
- Using a hand mixer or stand mixer, cream together butter and sugars in a large bowl. Mix in eggs and vanilla, scraping the sides of the bowl as needed. Set aside. 1 cup salted butter, 1 cup packed dark brown sugar, 1 cup granulated sugar , 2 large eggs, 1 teaspoon vanilla extract
- Grind the oats (either old fashioned or quick oats will work since you are grinding them) in a blender or food processor until they are powdery. 2 ½ cups old fashioned oats
- Combine the ground oats, flour, salt, baking powder and soda in a medium bowl. 2 cups all-purpose flour , ½ teaspoon salt , 1 teaspoon baking soda , 1 teaspoon baking powder
- Slowly add the dry ingredients to the wet ingredients. Beat just until combined, but don't over mix.
- Using a sharp knife on a cutting board, chop or grate the Hershey bar. Add the chocolate shavings, chocolate chips and nuts to the batter. Mix to combine but do not over mix. 4 ounce milk chocolate Hershey bar, 12 ounces semi-sweet chocolate chips, 1 ½ cups chopped walnuts
- Using a cookie scoop, scoop the cookie dough onto the prepared baking sheets. Cookies should be at least 2 inches apart.
- Press extra chocolate chips and a few nut pieces into the tops of the cookies to make them look pretty if you'd like.
- Bake for 10 minutes. You can use a round cookie cutter or a mason jar ring to swirl the cookies inside while they are still hot to get them perfectly round. This also thickens them, although these cookies are already pretty thick.
- Allow the cookies to cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Notes
- Line cookie sheets with parchment paper or nonstick silicone baking mats.
- Scoop the cookie dough balls as evenly as possible.
- There's no need to refrigerate this cookie dough and in fact, we recommend NOT refrigerating it. Just mix and bake.
- Don't over bake the cookies if you want them to be soft and chewy.
- Store in an airtight container at room temperature for up to 4 days. The cookies freeze well, too.
Nutrition
Calories: 235kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 119mg | Potassium: 74mg | Fiber: 1g | Sugar: 19g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg