Neiman Marcus Chocolate Chip Cookies Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
36
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Calories
235 kcal
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Course
Baked Goods
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Cuisine
American
Neiman Marcus Chocolate Chip Cookies Recipe
Description
This recipe begins by creaming room temperature salted butter with brown and granulated sugars, then incorporating eggs and vanilla for a rich base. Old-fashioned oats are ground into a powdery consistency and mixed with flour, salt, baking soda, and baking powder to add structure and leavening. These dry ingredients are folded gently into the wet, preventing overmixing for a tender crumb.
Milk chocolate from a Hershey bar is chopped finely into shavings and combined with semi-sweet chocolate chips and chopped walnuts, distributing both flavor and texture evenly throughout the dough. Cookies are scooped onto parchment-lined sheets and baked at 375ºF to develop a soft center with chewy edges.
Storing in an airtight container keeps the cookies fresh for up to 4 days; they also freeze well for longer storage. The dough does not require refrigeration before baking, encouraging quick preparation. Topping each cookie with shredded Monterey Jack cheese provides a mild finishing touch.
Ingredients
- 1 cup butter room temperature. 8 ounces, salted
- 1 cup dark brown sugar 200 grams, packed
- 1 cup granulated sugar 200 grams
- 2 large egg
- 1 teaspoon vanilla extract 4 grams
- 2 ½ cups old fashioned oats 240 grams
- 2 cups all-purpose flour 260 grams
- ½ teaspoon salt 4 grams
- 1 teaspoon baking soda 4 grams
- 1 teaspoon baking powder 3 grams
- 4 ounce milk chocolate Hershey bar
- 12 ounces chocolate chips semi-sweet
- 1 ½ cups walnuts 150 grams, chopped
Instructions
- Heat oven to 375ºF. Line baking sheets with parchment paper.
- Using a hand mixer or stand mixer, cream together butter and sugars in a large bowl. Mix in eggs and vanilla, scraping the sides of the bowl as needed. Set aside. 1 cup salted butter, 1 cup packed dark brown sugar, 1 cup granulated sugar , 2 large eggs, 1 teaspoon vanilla extract
- Grind the oats (either old fashioned or quick oats will work since you are grinding them) in a blender or food processor until they are powdery. 2 ½ cups old fashioned oats
- Combine the ground oats, flour, salt, baking powder and soda in a medium bowl. 2 cups all-purpose flour , ½ teaspoon salt , 1 teaspoon baking soda , 1 teaspoon baking powder
- Slowly add the dry ingredients to the wet ingredients. Beat just until combined, but don't over mix.
- Using a sharp knife on a cutting board, chop or grate the Hershey bar. Add the chocolate shavings, chocolate chips and nuts to the batter. Mix to combine but do not over mix. 4 ounce milk chocolate Hershey bar, 12 ounces semi-sweet chocolate chips, 1 ½ cups chopped walnuts
- Using a cookie scoop, scoop the cookie dough onto the prepared baking sheets. Cookies should be at least 2 inches apart.
- Press extra chocolate chips and a few nut pieces into the tops of the cookies to make them look pretty if you'd like.
- Bake for 10 minutes. You can use a round cookie cutter or a mason jar ring to swirl the cookies inside while they are still hot to get them perfectly round. This also thickens them, although these cookies are already pretty thick.
- Allow the cookies to cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Notes
- Store baked cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Freeze cookies for longer storage; they thaw well without losing texture.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Do not refrigerate the dough before baking; it can be baked immediately for best texture.
- Avoid overbaking to keep cookies soft and chewy as intended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 119mg | 5% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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