The texture of a classic chocolate chip cookie with a flavor you’d be surprised!
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.
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).
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!
- 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
- Heat oven to 300 degrees F. Line 2 large cookie pans with parchment paper or a silicon baking mat; set aside.
- In a medium bowl, whisk flour, espresso, baking soda, baking powder and salt; set aside.
- 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.
- 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.
- 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!
Carob Chip Cookies (dog-safe)