How To make Not Exactly The Nieman Marcus Cookie

Testing The Viral NEIMAN MARCUS $250 COOKIE

Who remembers this email that circulated about a woman charged $250 for a chocolate chip cookie recipe at Neiman Marcus? Is it a true story?

#neimanmarcus #chocolatechipcookie #testingrecipe

For the recipe referenced in today's video:


QUICK TIPS WE LEARNED AFTER TEST:
1. The cookie seemed a little dry, maybe cut back on the oatmeal powder as a suggestion.
2. The microplaned chocolate seemed cool but unnecessary unless you like seeing the extra specs. There is already a ton of chocolate chips.
3. If you don't want to get the extra grittiness from oatmeal flour/powder, make sure to pulverize extra fine.

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The Neiman Marcus Chocolate Chip Cookie with Kevin G. | Neiman Marcus Together

Time for a cookie break!

Our executive chef Kevin G. debunks the myth behind our famous chocolate chip cookies & shares the signature recipe he created back in 1995. Follow along, then make a batch for yourself—you deserve a little something sweet! #NMTogether

Now it's your turn!
Ingredients:
1/2c. (1 stick) unsalted butter
1c. light brown sugar
3tbs. granulated sugar
1 large egg
2tsp. vanilla extract
1 1/2c. all purpose flour
1/2tsp. baking powder
1/2tsp. baking soda
1/2tsp. salt
1 1/2tsp. instant decaf espresso powder
1 1/2c. semisweet chocolate chips

Instructions:
Cream the butter and sugars until fluffy, or for about 6 minutes.
Beat in the eggs and vanilla.
Add flour, followed by baking powder, baking soda and salt. Mix well.
Add espresso powder and chocolate chips, mixing just until incorporated.
Gently work dough and form into a log. Refrigerate for 1 hour.
Preheat oven to 300 degrees and lightly grease cookie sheet.
Slice dough into 1/2-inch rounds and shape slightly with hands
Bake for 20 minutes for a soft cookie or 25-28 minutes for a crispier cookie.

Homemade cookies are always a good idea!
Stay safe. Stay positive.

Neiman Marcus Cookies ~ Retro Recipe

Neiman Marcus Cookies ~ Retro Recipe
And YES! They are as good as you remember!!

5 cups rolled oats, blended
4 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 lb (4 Sticks) unsalted butter, room temp
4 large eggs, room temp
2 cups dark brown sugar, packed
2 cups granulated sugar
2 tsp vanilla extract
24 oz semi sweet chocolate chips
18 oz grated milk chocolate
* 3 cups chopped nuts, opional

Bake at 375 8-10 minutes

Enjoy!
~J

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Nieman Marcus Cookie Recipe

Grocery List

All Purpose Flour
Rolled Oats
Baking powder
Baking soda
salt
Dark chocolate chips
White chocolate chips
walnuts
Heath Candy bits
Butter
Light Brown Sugar
Sugar
Eggs
Vanilla extract

This Recipe has a Legend Behind them.....

There is a legend behind these Chocolate Chip Cookies!
It is rumored this recipe was sold by Neiman Marcus for $250 dollars to a customer whom asked for their legendary chocolate chip cookie recipe.
Regardless if true or not, these triple chocolate oatmeal cookies are irresistible!

Full Recipe and Troubleshooting Tips:

$250 Cookies

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Here is the recipe:
It's been revised to not be as dry and should come out perfect.

2½ cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
4 ounces milk chocolate, grated or finely chopped
1½ cups chopped pecans or walnuts

1. Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.

2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda and salt; set aside.

3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips, grated chocolate and walnuts.

4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 10 minutes. Cool the cookies completely on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).

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