How To Make Copycat Neiman Marcus Chocolate Chip Cookie
Preheat oven to 375 degrees. Add oats to a food processor. Process oats until they are very finely ground, nearly to a flour, about 2 to 3 minutes.
Add ground oats to a large mixing bowl along with flour baking soda, baking powder and salt. Whisk 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until well combined.
Mix in eggs one at a time then blend in vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined.
Add in chocolate chips, chopped chocolate and walnuts if using and mix. Set a few chocolate chips aside first if you want some to press into tops of dough for looks.
Scoop dough out 2 ounces at a time (nearly ¼ cup) and shape into rounds.
Transfer 9 dough balls to an 18 by 13-inch baking sheet lined with a silicone liner or parchment paper, spacing them about 3-inches apart (refrigerate dough that’s not currently baking).
Bake in preheated oven until nearly set but slightly under-baked, about 10 minutes.
Let cool several minutes on baking sheet then transfer to a wire rack to cool. Repeat process with remaining dough. Store cookies in an airtight container.
- Calories: 233.61kcal
- Fat: 10.92g
- Saturated Fat: 6.42g
- Trans Fat: 0.27g
- Monounsaturated Fat: 2.17g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 31.57g
- Fiber: 1.21g
- Sugar: 20.65g
- Protein: 3.05g
- Cholesterol: 31.28mg
- Sodium: 121.36mg
- Calcium: 40.54mg
- Potassium: 62.51mg
- Iron: 0.93mg
- Vitamin A: 57.09µg
- Vitamin C: 0.15mg
Have your own special recipe to share? Submit Your Recipe Today!