Description
Neiman Marcus Chocolate Chip Cookies
Ingredients:
1 cup (227 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (220 g) light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups (250 g) rolled oats, blended into a fine powder
2 cups (250 g) all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces (340 g) semisweet chocolate chips
4 ounces (113 g) milk chocolate, grated
1 ½ cups (175 g) chopped walnuts
Directions:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, combine the blended oats, all-purpose flour, salt, baking powder, and baking soda. Gradually mix this into the creamed mixture until just blended.
Fold in the semisweet chocolate chips, grated milk chocolate, and chopped walnuts.
Roll the dough into balls about 2 tablespoons each and place them 2 inches apart on the prepared baking sheets.
Bake for 10 minutes, or until the edges are lightly browned. Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 20 minutes
Kcal: Approximately 236 per cookie | Servings: 30 cookies
Enjoy these legendary cookies with a glass of milk or your favorite beverage!
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is truly softened at room temperature for about 30-60 minutes; it should be cool and slightly yielding to the touch, not melted. Use a food processor or high-speed blender to grind the rolled oats into a fine, flour-like powder before measuring. When creaming the butter and sugars, beat for a full 3-4 minutes until the mixture is pale and fluffy—this incorporates air for a better texture. When adding the dry ingredients, mix only until the last streaks of flour disappear. Overmixing develops gluten, leading to tough cookies. Use a cookie scoop or two spoons to form uniform dough balls for even baking.
Serving Suggestions
These rich cookies are fantastic served warm with a cold glass of milk. For a dessert platter, pair them with vanilla bean ice cream for DIY cookie sandwiches or crumble them over a bowl of chocolate pudding. They also make a thoughtful gift; stack them in a clear cellophane bag tied with a ribbon. For a coffee break, serve alongside a cup of dark roast or a creamy latte to complement the deep chocolate notes.
How-to Summary
In summary: Cream softened butter with sugars until fluffy. Beat in eggs and vanilla. Mix in dry ingredients (oat powder, flour, leaveners, salt). Fold in chocolate chips, grated chocolate, and walnuts. Scoop into balls and bake at 375°F (190°C) for 10 minutes until edges are golden. Cool briefly on the sheet before transferring.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can refrigerate the dough, covered, for up to 72 hours. Chilled dough often bakes up with a slightly chewier center. You can also freeze scooped dough balls for up to 3 months; bake from frozen, adding 1-2 minutes to the bake time.
Can I omit the nuts? Absolutely. Simply leave out the walnuts. The recipe has enough chocolate to remain delicious. You could also substitute with pecans or use no nuts at all.
Why grind the oats? Grinding the oats creates a fine oat flour that adds a wonderful, nutty flavor and tender texture without the chewiness of whole oats, which is key to this cookie’s unique profile.
My cookies spread too much. What happened? This is often caused by butter that is too warm or melted. Ensure your butter is softened but still cool. Also, check that your baking powder and soda are fresh and that you measured the flour correctly (spoon and level method).
Can I use only one type of chocolate? While the blend of semisweet chips and grated milk chocolate creates depth, you can use 16 ounces of just semisweet chocolate chips in a pinch. The grated chocolate melts into the dough, so chopping a bar finely is a good alternative.
Common Mistakes to Avoid
- Using melted butter: This leads to excessive spreading and greasy cookies. Butter should be softened.
- Overmixing the dough: Mix only until ingredients are combined after adding the flour to avoid toughness.
- Overbaking: Cookies continue to cook on the hot sheet. Remove them when the edges are set but the centers look slightly soft.
- Not grinding the oats finely: Coarse oat pieces will alter the intended delicate texture.
- Placing dough balls on warm baking sheets: Always use cool sheets for each batch to prevent immediate spreading.
Conclusion
The legendary Neiman Marcus chocolate chip cookie is worth the extra step of grinding oats. This recipe yields a cookie with complex flavor and a perfect balance of crisp edges and a chewy center. By following the detailed guide and avoiding common pitfalls, you can reliably create these celebrated treats at home. They are sure to become a treasured recipe in your collection, perfect for special occasions or elevating an ordinary day.