Name: Neiman Marcus Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup light brown sugar, packed; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 ½ cups old-fashioned rolled oats; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 (12-ounce) package semisweet chocolate chips; 1 (4-ounce) bar milk chocolate, grated; 1 ½ cups chopped walnuts (optional); 1 tablespoon instant espresso powder (optional)

Soft and chewy on the inside with irresistibly crispy edges, these Neiman Marcus Chocolate Chip Cookies are everything I want in a bakery-style treat. Loaded with both semisweet and milk chocolate, and optionally enriched with espresso powder and walnuts, this cookie recipe delivers a deep, complex flavor that makes each bite unforgettable. Whether I’m baking a batch for the holidays, sharing with friends, or just treating myself, these cookies never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

1 cup light brown sugar, packed

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 ½ cups old-fashioned rolled oats

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 (12-ounce) package semisweet chocolate chips

1 (4-ounce) bar milk chocolate, grated

1 ½ cups chopped walnuts (optional)

1 tablespoon instant espresso powder (optional)

Directions

I start by preheating my oven to 375°F (190°C) and lining my baking sheets with parchment paper.

In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

I beat in the eggs one at a time, making sure each is fully incorporated, then stir in the vanilla.

I place the oats in a food processor or blender and pulse them until they resemble a coarse flour consistency.

In a separate bowl, I whisk together the blended oats, flour, baking powder, baking soda, salt, and espresso powder (if I’m using it).

Gradually, I stir the dry mixture into the wet ingredients until everything is fully combined.

I fold in the semisweet chocolate chips, grated milk chocolate, and walnuts if I’m including them.

Using a spoon or scoop, I drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

I bake the cookies for 10–12 minutes, just until the edges turn golden and the centers are still soft.

After removing them from the oven, I let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 36 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories per cookie: 310 kcal

Variations

When I want to switch things up, I sometimes substitute white chocolate chips for the semisweet ones. For a nut-free version, I skip the walnuts entirely—no loss in texture thanks to the oats. If I’m feeling adventurous, I mix in a pinch of cinnamon or swap the espresso powder with instant coffee for a milder flavor. And for a double chocolate version, I add a tablespoon of cocoa powder to the dry mix.

Storage/Reheating

Once the cookies are fully cooled, I store them in an airtight container at room temperature for up to 5 days. To keep them soft, I sometimes add a slice of bread to the container. If I want to reheat them, I pop a cookie in the microwave for about 10 seconds—just enough to make the chocolate melty again. For longer storage, I freeze the cookies in a single layer, then transfer them to a freezer bag for up to 2 months.

FAQs

What makes these cookies different from regular chocolate chip cookies?

The ground oats, grated milk chocolate, and optional espresso powder give these cookies a more complex flavor and texture than traditional chocolate chip cookies.

Can I skip the espresso powder?

Yes, I often leave it out when I want a more classic flavor. But when I include it, it really deepens the chocolate without making the cookies taste like coffee.

Do I have to grind the oats?

Grinding the oats is key to the signature texture of these cookies. If I skip that step, the cookies will be chewier and less tender.

Can I make the dough ahead of time?

Absolutely—I prepare the dough, scoop it onto trays, and freeze the balls. When I’m ready to bake, I just add a couple of extra minutes to the bake time straight from frozen.

Are these cookies good without nuts?

They’re excellent with or without nuts. I leave them out if I’m serving someone with allergies or just want a smoother texture.

Conclusion

These Neiman Marcus Chocolate Chip Cookies have become a go-to in my kitchen. With a bakery-quality taste and texture, they’re the kind of cookies I keep coming back to, whether I’m baking for a crowd or just indulging in something sweet. They’re easy to make, endlessly customizable, and absolutely unforgettable.

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