Neiman Marcus Chocolate Chip Cookie
User Reviews
4.9
39 reviews
Excellent
Neiman Marcus Chocolate Chip Cookie
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These easy Neiman Marcus Cookies are full good things. Gooey chocolate chips, big chocolate chunks, even swirls of rich chocolate throughout the cookie dough!
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Ingredients
- 2 1/2 cups old fashioned oats blended to a powder consistency
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup 16 tbsp unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 8 oz. good chocolate bar chopped finely or grated
- 10 oz semi-sweet chocolate chips
- 1 1/2 cups chopped walnuts
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line 4 baking sheets with parchment paper and set aside.
- Whisk together the blended oats, all-purpose flour, kosher salt, baking powder, and baking soda in a medium-sized bowl. Set aside.
- Cream butter and sugars together in a stand mixer or electric mixer in a large bowl until well combined and fluffy, about 3-4 minutes. Add eggs and mix in well, then add vanilla.
- Mix the dry ingredients into the butter mixture with a rubber spatula (or the paddle attachment to your stand mixer on low speed) until all the dry ingredients are just incorporated. Gently fold in the chocolate, chocolate chips, and walnuts.
- Using a spring-loaded cookie scoop, place the cookie dough onto the parchment-lined baking sheets (three in one row, two in the next, repeat the pattern) and bake in the center of the oven for 9-10 minutes. Let cool on the baking sheet for 5 minutes, then finish cooling on a wire rack.
Notes
- The best way to freeze your freshly baked cookies is to allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet that fits your fridge to freeze them, then store the cookies in a freezer-safe zip-top bag. Squeeze out all the extra air and place the bag of cookies flat in the freezer, they'll last for 1 month.
- To freeze the cookie dough, use the spring-loaded cookie scoop to scoop the cookies onto a parchment-lined baking sheet and then freeze them until firm. Then place the dough into a freezer-safe zip-top bag and squeeze the air out. The cookie dough will last for up to 3 months in the freezer.
- Make sure you're using fresh baking soda and baking powder. They have an average lifespan of 6 months and without them your cookies will end up flat, hard, overspread, etc.
- The best kind of chocolate bar to use is your favorite kind! I personally like a Godiva bar from the grocery store, but I also absolutely love a chocolate bar from Aldi!
- Use Old Fashioned Oats, not steel-cut and not quick-cooking. Quick cooking will turn to mush and not give you any texture, while steel cut will not cook down properly since it needs longer cooking times and more liquid.
Nutrition Information
Show Details
Serving
1g
Calories
152kcal
(8%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Cholesterol
17mg
(6%)
Sodium
62mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 53cookies
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 152kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 17mg | 6% |
| Sodium | 62mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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