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Neiman Marcus Cookies

The texture of a classic chocolate chip cookie with a flavor you’d be surprised! 

Neiman Marcus Cookies |

Have you heard of the Neiman Marcus chocolate chip cookies?  Or how about something along the lines of a cookie worth $250.00?!  If you’ve never heard of this before, that’s okay.  I first got word of this a year ago, around the time I made my copycat Levain Bakery Chocolate Chip Cookies.  My sister’s finance asked if I ever tried the Neiman Marcus’ version and briefly informed me on how “expensive” they were.  Truth be told, it was the recipe that was $250, not the cookie.  The story behind this is quite amusing; you can read about it here.

Neiman Marcus Cookies |

Even though it’s been a year since the NM cookie was brought to my attention, I didn’t purchase one.  So now when the idea had resurfaced, the cookie was on backorder.  (Really?! What a tease.)  Like most people, when you can’t get something you want, that’s when you want it even more.  I searched high and low to find this recipe and I finally did, oddly enough it’s in the career section of the NM’s site.

The thought of adapting this recipe by a simple swap, removal or the addition of a single ingredient would have changed this recipe and I wanted to taste the original NM cookie as close as I can get it.  So if I can’t order it online, I guess I’d have to make it myself, right?  I did just that.  I made it exactly how the original recipe had it.  The only exception is that I moved some of the steps around however, the amount and type of ingredients are the same.  I just prefer to prepare my dry ingredients first, set it aside and then work on the wet ingredients (you’ll find most of my recipes written this way).       

Neiman Marcus Cookies |

These NM chocolate chip cookies definitely has the classic soft and chewy center with a crispy edge however, the secret behind the cookie is the addition of espresso.  In most baking recipes, espresso can amplify the intensity of chocolate even if added in small amounts.  Given that this recipe calls for a little more than a teaspoon, they cookies resulted in having a slight coffee flavor.  A unique flavor I can surely say I’ve never had before and now it won’t be my last!

Neiman Marcus Cookies

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 2 dozen

Neiman Marcus Cookies


  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons instant espresso coffee powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups semi-sweet chocolate chips


  1. Heat oven to 300 degrees F. Line 2 large cookie pans with parchment paper or a silicon baking mat; set aside.
  2. In a medium bowl, whisk flour, espresso, baking soda, baking powder and salt; set aside.
  3. In a large bowl, cream butter and both sugars until fluffy. Add egg and vanilla; beat until just combined. Gradually stir in flour mixture and mix until there are no dry flour pockets present. Fold in 1 cup of chocolate chips.
  4. Using an ice cream scoop (or 2 tablespoonful), scoop a mound of dough onto the prepared baking pans about 2 - 2 1/2 inches apart. Using the remaining 1/2 cup of chocolate chips, lightly insert over the top and sides of the cookie dough.
  5. Bake for 20 minutes or until the cookies are lightly browned around the edges. Allow cookies to cool on the pan for 2 minutes before removing cookies to a wire rack for additional cooling. ENJOY!


Neiman Marcus Cookie recipe was adapted from Neiman Marcus

 Want more Chocolate Chip Cookies?  See links below!


38 Responses to Neiman Marcus Cookies

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  1. I have made this recipe at least 3 dozen times and every time it’s absolutely amazing! I get so many compliments on these cookies! I can’t bring myself to ever buy store bought cookies ever again! Thanks for sharing!

  2. Man do I love a good ole’ plain chocolate chip cookie. I love how you added the coffee, which adds a nice touch! These look so fluffy and moist. I think I’ll have to try these since I already have all of the ingredients! ;)

  3. Connie — What an amazing site you have! Instantly hooked after finding your NMCookie recipe on Pinterest. I read through all the reviews to this recipe and found one that mentioned the cookies not spreading. I had enough dough to make two dozen plus about 4 cookies leftover (which inevitably becomes a “Monster Cookie” for my 5 & 3 year olds to enjoy!). Anyhow, my first dozen came out and really maintained the round shape of the large cookie scoop that I used. On my second dozen, I scooped the dough and proceeded to “smoosh” them down slightly with my fingers. This definitely made the difference, although the flavor was the same — the shape was much more traditional in the CC cookie sense. I absolutely loved this recipe. I also did half butter/half Crisco, doubled the amount of espresso powder and used fleur de sel. I love a more “gritty” texture in my cookies and the espresso and salt just made this my new “PMS-Delight” go-to! Bravo to you, Connie! You and your site are just lovely! Cheers & happy Spring!

    Brandi Ritchey says: April 1, 2015 at 3:33 PM
    • Hi Brandi,
      Ha! for “PMS-Delight,” I hear you on that one! Thanks so much for sharing your experience with this recipe. I’m really happy to hear it worked out very well for you. I’m intrigued on this half butter – half Crisco that you did. I’m going to have to give this a try some time.
      Thanks again for your lovely comments!
      Cheers! :)

      • Clearly you didn’t actually try this recipe before posting it. The cookies do not spread out at all and look nothing like the picture. Did you forget an ingredient? Doesn’t seem like there is enough liquid in the dough.

        • Hi Marla, I would like you to know that with every recipe posted on URBAN BAKES, I have made myself unless otherwise stated within the post.
          I apologize that these cookies did not turn out to what you had hoped but I can assure you that the ingredients are exactly the same as to where I found the original recipe on the Neiman Marcus website – link is included in the recipe card for your reference.
          I would recommend to make sure that you use butter (not margarine), your brown sugar is fresh and not dry, and your egg is large and not one that is smaller, this will help to obtain the correct amount of the liquid portion of the cookie dough.
          I hope you are able to give this recipe a second chance. Please let me know if you do and how it turned out for you.
          Thank you.

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