Neiman’s Authentic Chocolate Chip Cookie

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Neiman Marcus Chocolate Chip Cookies

  • ½ cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons instant espresso coffee powder
  • 1 ½ cups semisweet chocolate chips

2 dozen

Urban legends are one thing, but this cookie the real deal. Warm, chewy and too good to have just one, Neiman Marcus’ chocolate chip has been a item of controversy for a number of years…until now! I went straight to the source for this recipe and it’s excellent. Not too sugary, not too sweet – just right from one of the most well-respected luxury retailers in business today!


Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds). Beat in the egg and the vanilla extract for another 30 seconds. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. Using a 1-ounce scoop or 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

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10 Responses to Neiman’s Authentic Chocolate Chip Cookie

Karen Marvel Shute says: December 13, 2011 at 4:29 pm

This recipe looks great. I have always gotten raves when I make the urban legend version. I may try both this year for my cookie exchange.

Janette Dennis says: December 29, 2011 at 1:06 am

I’m so pleased to have this recipe. It should make a great cookie with the recipe calling for less sugar and including the espresso powder. I just can’t wait to bake.

Dottie says: December 31, 2011 at 4:00 am

These Chocolate Chip Cookies sound like they
would be a great tasting cookie to send to
our troops… I can’t wait to try them. yum

kathy says: January 3, 2012 at 8:32 pm

This recipe was in the Houston Chronicle Food section about 10-15years ago. A friend gave me the recipe to make for him and I did and these cookies are the best. My friend asked me to add pecans and I did and the cookies were better. Sometimes I add the espresso coffee powder to the egg and vanilla and mix it up. This avoids any gritty texture from the powder. These cookies are fattening because you can’t eat just one.

Robin says: April 27, 2014 at 6:52 am

I substitute cocoa powder for the espresso powder and use whole wheat flour to give them the heft of the oatmeal powder. I also add big walnut chunks and use dark chocolate chips, and my hubby loves it.


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