The Real Neiman Marcus Chocolate Chip Cookies Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 08/2/20
Chocolate chip cookies on a white background
Bruno Crescia Photography Inc / Getty Images
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Nutrition Facts (per serving)
108 Calories
5g Fat
14g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Amount per serving
Calories 108
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 14%
Cholesterol 48mg 16%
Sodium 113mg 5%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Protein 2g
Calcium 28mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Contrary to the urban legend, Neiman Marcus has never charged a cent for this recipe. The Neiman Marcus kitchens freely share their original recipe for their very popular chip cookies. 

Neiman Marcus Cookbook: 50 Years of Recipes (Random House)

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 3 tablespoons sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons instant espresso (slightly crushed)
  • 1 1/2 cups semi-sweet chocolate chips

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 300 F (150 C).

  3. Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds, until the mixture, is fluffy.

  4. Beat in the egg and vanilla for 30 seconds longer, until well combined.

  5. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt.

  6. Add to the mixer, while beating on slow speed. Beat for about 15 seconds, stir in the chocolate chips and espresso powder and mix for 15 seconds longer.

  7. Prepare a cookie sheet with about 2 tablespoons of shortening (or use a non-stick spray). Using a 1-ounce scoop, or using a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart.

  8. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles; there should be room on the sheet for six or eight cookies at a time.

  9. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crisper cookies.

Recipe Source: Neiman Marcus Cookbook: 50 Years of Recipes by Kevin Garvin, John Harrison, and Neiman-Marcus (Random House)
Reprinted with permission.