Neiman Marcus Chocolate Chip Cookies
User Reviews
5
Neiman Marcus Chocolate Chip Cookies
Description
These Neiman Marcus Chocolate Chip Cookies start by processing old-fashioned rolled oats into a fine flour. This oat flour is combined with all-purpose flour, baking soda, baking powder, and salt to provide structure and leavening. Butter and sugars are creamed until smooth, then eggs and vanilla add moisture and flavor. Dry ingredients are folded in gently to retain tenderness. The dough is enriched with two kinds of chocolate—semi-sweet chips and chopped milk chocolate—for varied chocolate texture and flavor. Optional chopped walnuts add crunch and nuttiness.
Dough portions are shaped into oval or round balls and spaced on baking sheets for even baking. The use of oat flour gives the cookies a tender, somewhat chewy crumb with added depth from the oats’ natural sweetness. The combination of dark and milk chocolate enhances richness without overwhelming sweetness. These cookies work well as a treat alongside coffee or dessert plates.
Ingredients
- 2 1/2 cups (225g) rolled oats (Old Fashioned)
- 1 3/4 cups (248g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup (226g) unsalted butter softened but still slightly firm
- 1 cup (215g) dark brown sugar
- 1 cup (200g) granulated sugar
- 2 large egg
- 2 tsp vanilla extract
- 1 (12 oz.) pkg. chocolate chips semi-sweet
- 1 (4 oz.) milk chocolate chopped, bar
- 1 1/2 cups (170g) walnuts optional, I don't add these, chopped
Instructions
- Preheat oven to 375 degrees. Add oats to a food processor. Process oats until they are very finely ground, nearly to a flour, about 2 - 3 minutes.
- Add ground oats to a large mixing bowl along with flour baking soda, baking powder and salt. Whisk 20 seconds. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until well combined.
- Mix in eggs one at a time then blend in vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined.
- Add in chocolate chips, chopped chocolate and walnuts if using and mix (you can set a few chocolate chips aside first if you want some to press into tops of dough for looks).
- Scoop dough out 2 oz. at a time (nearly 1/4 cup) and shape into rounds (at higher altitude I recommend making taller dough balls, so more of an oval shape, for less spread).
- Transfer 9 dough balls to an 18 by 13-inch baking sheet lined with a silicone liner or parchment paper, spacing them about 3-inches apart (refrigerate dough that's not currently baking).
- Bake in preheated oven until nearly set but slightly under-baked, about 10 minutes.
- Let cool several minutes on baking sheet then transfer to a wire rack to cool. Repeat process with remaining dough. Store cookies in an airtight container.
Notes
- Measure flour by scooping into a measuring cup and leveling the top to ensure accuracy.
- Walnuts are optional and not included in the nutritional information.
- This recipe is adapted from sources including The New York Times.
User Reviews
Overall Rating
5
You'll Also Love
