Neiman Marcus Chocolate Chip Cookies

This is my favorite chocolate chip cookie recipe.  Ever ever ever.  I And I can’t believe I’ve never shared it with you!

Have you heard the urban legend about the Neiman Marcus Chocolate Chip Cookie Recipe?  Well, as the story goes, a lady and her daughter enjoyed a chocolate chip cookie at the NM Cafe in Dallas, then asked to buy the recipe since they loved the cookie so much.  Supposedly, the lady bought the recipe for “two fifty” thinking the waitress meant $2.50, but when she received her bill, the charge was for $250.  In her outrage, she shared the story (and recipe) with as many people as possible.

This urban legend is still circulating via email today, and you can read more about it here and here.

To refute this claim, Neiman Marcus published the infamous cookie recipe for free.  It is available online (and also included in their cookbook).  And although the story isn’t actually true (or IS it?), these cookies are truly delicious.

I think the key to their deliciousness is the instant espresso powder.  And before you coffee haters reject this one, you can’t even taste the coffee.  It simply enhances the chocolate flavor.  I promise!  My husband had his doubts too, but he loves these cookies as much as I do.  As with any recipe featuring chocolate, I think it’s super important to use good quality chocolate.  My go to chips are Guittard Semi Sweet Chocolate Chips.  Love them!  You can see them pictured below with my instant espresso powder of choice and my much-loved, well-worn recipe.

Neiman Marcus Chocolate Chip Cookies

recipe from Neiman Marcus

Ingredients:

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

Preheat oven to 300 degrees F.  Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).

Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds.  Stir in the espresso coffee powder and chocolate chips.

Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart.  Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle.  Bake for about 20 minutes or until nicely browned around the edges.  Bake a little longer for a crispier cookie.