HOME > Chowhound > Home Cooking >


Neiman Marcus Cookie recipe- I know the legend is a lie, but is the cookie good?

  • d

We all know the urban legend is a total myth..but I got the recipe from the online site an am wondering if it's worth making. Is it really "all that and a bag of chocolate chips"?

  1. Click to Upload a photo (10 MB limit)
  1. Not sure which version of this infamous recipe you have, but the one with ground oatmeal in the batter is pretty darn good.

    1. I haven't made it, but a friend has - she said the one with the ground oatmeal made the cookie VERY dry.

      2 Replies
      1. re: LindaWhit

        I also had a very negative experience with this recipe -- it came out dry and somehow missing some depth of flavor. The dough itself was dry (which should have been my warning sign), the cookies were just awful despite the fact that I'd used my good Valrhona in it. Oatmeal and grated chocolate are great additions to a good chocolate chip cookie dough, but this was just a bad recipe to begin with. I ended up throwing out the dough after baking only two sheets of cookies.

        You might want to play around with substituting some blended oatmeal for some of the flour, and adding grated chocolate to one of the Alton Brown chocolate chip triumvirate of recipes The Thin, The Puffy, and The Chewy:


        1. re: LindaWhit

          If it's too dry, then you haven't added enough chocolate bar. I've made these before and the ENTIRE batch was gone within a few hours.

        2. I can't say I've actually tasted them myself but I used to make them (the *whole* recipe) for my husband's employees all the time. It wasn't the only flavor of cookie I sent them, but it was an often requested one.

          Let's face it, if you make a real cookie with honest ingredients and put 2 kinds of chocolate in it (ground milk and semi-sweet chips as I remember) how bad can it be? The oatmeal flour also adds a different kind of sweetness to it.

          1. This is my standard chocolate chip cookie recipe. It's pretty decadent. I prefer to make them fairly small so that eating a couple doesn't make you feel sick (or guilty). Just make sure you don't overbake them, or they will be dry. Slightly underbake for a great texture. The recipe does also lend itself well to making giant cookies that impress.

            1. I prefer the Doubletree Hotel cookies over them. If you've never been, they are given to the guests.

              1 Reply
              1. re: pamd

                Me too! Those are the best chocolate chip cookies ever. I have heard that they sell them as well. I keep meaning to buy myself some. Maybe next birthday...

              2. I've made them a few times- there are variations of the recipe on the internet- people always love them!


                1. Did you ever wonder how many versions of the "Neiman Marcus Cookie" there are floating around on the web? Is it likely that they are all the same?

                  1 Reply
                  1. re: yayadave

                    Last time I googled I only found two variations. I was trying to find one with a smaller yield so I read several recipes carefully. There is actually a similar smaller-yield blended oatmeal choc chip recipe in my JOC.
                    I used to love the recipe but I have had a couple of misses with it. Once I think I blended THEN measured the oatmeal, way too much oatmeal, very dry. Last time I made them they were good but just a little dry, and prickly. Really not sure what happened there. I agree with the advice to underbake, and I often skip the grated chocolate.

                  2. Ok, this is a post I have to reply to! I absolutely love the Neiman Marcus Chocolate Chip Cookie. So that we're all on the same page, this is the recipe (via the Neiman Marcus website):

                    The cookie is not the typical chocolate chip cookie. It adds a smidge of espresso, so it adds some depth of flavor to the cookie and it's great. You can't tell off the bat that it's espresso powder, but you can taste the difference. It's not super chewy, but it's a nice middle ground of a crisp and chewy cookie. For this cookie, use good butter, because you can really taste the difference.

                    So, if you are interested, here is my blog report on the original Neiman Marcus Cookie:

                    and my alteration, which makes it a bit more chewy and more espresso flavory:

                    1. They're fine, but I think there are far better cookies. I prefer my variation on the original Toll House recipe by far.

                      2 Replies
                      1. re: foiegras

                        Is this something you could share?

                        1. re: Darren72

                          It is ... I took them to a neighborhood potluck & got so many requests for the recipe that I have it right here ...


                          As requested, this is the recipe for the cookies I baked for our neighborhood potluck. Not only are these cookies delicious, they’re also good for you—whole grains, dark chocolate with all those anti-oxidants, pecans with a better ratio of omega 3 to 6 fatty acids than walnuts, no refined sugar, and as many natural and organic ingredients as you care to buy.

                          Note: All ingredients are available at Central Market or Albertson’s. If you’re wondering which ones really make a big difference, I’d say the vanilla, flour, and chocolate are most important. I get my vanilla at Williams-Sonoma, which also carries a 3⁄4 cup measure. Having to pack brown sugar only once for this recipe alone makes having that measuring cup worthwhile!

                          Gourmet Toll House Cookies

                          2 sticks Organic Valley salted butter
                          1 scant t salt
                          1 generous t Nielson-Massey Madagascar Bourbon vanilla
                          3⁄4 c organic evaporated cane syrup sugar
                          3⁄4 generous c organic brown sugar, firmly packed
                          2 eggs
                          2 1⁄4 c unsifted 50/50 flour (half white, half whole wheat)
                          3⁄4 t baking soda, dissolved in
                          1 t hot water [the original Toll House method]
                          11 oz fresh pecan halves, broken into large pieces by hand (not cut)
                          1 pkg Ghirardelli bittersweet (60%) chocolate chips

                          Using your electric mixer, cream the softened butter (but not too long to avoid a poofy cookie). Add the salt, vanilla, and sugars, and cream till mixed well, but not too long. Add the flour 1/3 at a time and mix only until incorporated. Add the dissolved baking soda, and mix; add the pecan pieces and chips and mix, finishing by hand if necessary.

                          If you like a fluffy cookie (the Toll House cookies of my childhood were not), cream the butter longer in both creaming steps, up the baking soda to 1 t, and add it earlier.

                          Drop from a spoon onto baking sheets (I use Calphalon professional nonstick jelly roll pans), and bake 10 minutes at 375 until golden brown and not moist on top.