Neiman Marcus Chocolate Chip Cookie
These easy Neiman Marcus Cookies are full good things. Gooey chocolate chips, big chocolate chunks, even swirls of rich chocolate throughout the cookie dough!
Servings: 53 cookies
Calories: 152kcal
Ingredients
- 2 ½ cups old fashioned oats blended to a powder consistency
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup 16 tablespoon unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 8 oz. good chocolate bar chopped finely or grated
- 10 oz semi-sweet chocolate chips
- 1 ½ 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
Freezing Cookies and Cookie Dough
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.Baking Tips
- 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
Serving: 1g | Calories: 152kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 62mg | Fiber: 1g | Sugar: 11g