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Several recipes out there say they are the “Neiman Marcus” cookies. I found this Copycat Neiman Marcus Cookie Recipe and perfected it. It makes a delicious chocolate chip cookie!
Basic Chocolate Chip Cookie With a Twist
I had always heard about Neiman Marcus cookies and never thought what would be so special about them. Since I, as an adult, like baking, I decided to look into the infamous “Neiman Marcus” cookies. My husband had a family cookbook that listed two separate Neiman Marcus cookies. Two very different recipes; I chose to make the one without oatmeal and the one with espresso.
This is the recipe that I decided on. It seemed to be essentially a chocolate chip cookie except for the espresso. I made a special order of instant espresso on my next grocery order.
I had never used any coffee in baking, so I was curious how much flavor it would give. The recipe only called for one and a half teaspoons of instant espresso coffee. The recipe would make about two dozen nice-sized cookies. With that amount of cookie dough, one and a half teaspoons of instant espresso coffee did not sound like much. Still, I adhered to the amount of coffee it said.
The remaining ingredients and preparation were not that much different from many chocolate chip cookie recipes circulating on the internet.
Recipe Instruction Notes
Having let your ingredients warm to room temperature, it is time to begin combining and preparing the batter for the cookie dough.
Again, the importance of room-temperature butter becomes more apparent at this step of your recipe. First, you must cream the butter, granulated white sugar, and packed brown sugar until smooth. The room-temperature butter can combine well with the sugars now that they are all at the same temperature. If you do not allow your butter to warm, you will have a lumpy mixture.
Add the remaining dry ingredients in a separate bowl, except for the chocolate chips. Sift these dry ingredients or stir well.
In your mixer, begin adding the dry ingredient mixture. You should do this gradually, or else the flour mixture will fly everywhere. Also, doing so gradually doesn’t overwork your mixer.
Once the flour and egg mixture is well combined, it is time to stir your chocolate chips. The recipe seemed to call for quite a lot of chips. It did make for a chunky, chocolatey cookie.
I used cookie trays lined with parchment paper. This enables you not to clean as much or grease the cookie sheet if it is not a non-stick sheet.
I made reasonably large cookie dough balls. The chunky dough made me think that a giant cookie would be a great decision. If you use a cookie dough baller, I suggest the large one.
Preheat your oven to 350 degrees and bake for 12-14 minutes.
Remove from the oven and let cool. Serve warm with milk for the perfect, yummy treat.
Pro Tip: Ingredients Should Be at Room Temperature
Set out your butter and eggs to allow them to warm to room temperature. Your recipes will combine the best if you allow these to warm up. Most people will mix them while they are still chilled. Experience shows that allowing them to warm to room temperature is better for combining and for the end product. Your cookies will be better for your patience in warming the ingredients.
In the past, I rushed my ingredients and wanted to combine them as soon as I thought to begin making them. I fast learned that if I waited, the ingredients would be smooth and better combined if they were at room temperature.
What Makes These Special?
I always thought the infamous “Neiman Marcus” cookies would be unique. I had heard legends of these famous cookies. They cost a lot and were delicious. I had no idea what or how they were made. This copycat cookie recipe has one unusual ingredient.
As an adult, I looked up the recipes. There were several varieties. This one had espresso in it. I figured it would give them a coffee flavor. I was so sure that I made them special for my husband, the coffee lover. With only 1 1/2 teaspoons of instant coffee, I was slightly doubtful.
Still, I made them hopeful that they would be truly unique. I made them with high hopes.
They turned out fabulously. They were the perfect chocolate chip cookie. Nothing more, nothing less. They were exceptional chocolate chip cookies, but the instant coffee I had hoped would add flavor did not. I wondered if the recipe had a typo and meant tablespoons instead of teaspoons for the instant espresso. I researched more and found other places where the recipe was, and they also had the teaspoon measurement for the coffee.
The idea of coffee flavoring with chocolate chips intrigues me. If I ever make these again, I will add more instant coffee. However, with just this little amount, it might not have been in the recipe as no one could taste it.
Copycat Neiman Marcus Chocolate Chip Cookie Recipe
Equipment
- 1 mixer I prefer my stand mixer, but any will work.
Ingredients
- ½ cup butter softened
- 3 tbsp granulated white sugar
- 2 tsp vanilla extract
- 1 ¾ cups flour
- 1 ½ tsp instant espresso powder slightly crushed
- 1 cup brown sugar packed
- 1 egg
- ½ tsp baking soda
- ½ tsp salt
- 8 oz semisweet chocolate chips
Instructions
- Cream the butter and both sugars until fluffy.
- Beat in egg and vanilla extract.
- Combine the remaining dry ingredients, except chips, in a separate bowl and mix thoroughly.
- Slowly add the dry ingredient mixture to the egg mixture. Beat thoroughly.
- Stir in chocolate chips.
- Roll into large dough balls and place on parchment paper on a baking sheet. Smash them down slightly.
- Bake at 350° for 12 - 14 minutes.
Nutrition
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