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Copycat Neiman Marcus Chocolate Chip Cookie

Copycat Neiman Marcus Chocolate Chip Cookie
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These copycat Neiman Marcus chocolate chip cookies are legendary for a reason: crisp edges, chewy centers, and a rich buttery flavor. The addition of rolled oats gives them a satisfying texture and a hint of nuttiness, while plenty of semisweet chocolate chips ensure every bite is loaded with melty goodness.

Ingredients

Scale
  • 1/2 cup all-purpose flour (60g)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup unsalted butter, softened (4 tablespoons)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup rolled oats (not quick-cooking)

Instructions

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning.
  2. In a small bowl, whisk together the flour, baking soda, and salt until evenly combined. This ensures leavening and salt are distributed without overmixing later.
  3. In a large bowl, beat the softened butter with both sugars using a hand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down sides. Creaming incorporates air for a tender cookie.
  4. Add the egg yolk and vanilla extract, beating on low until just combined. Overmixing can toughen the dough.
  5. Gradually add the flour mixture, mixing on low until no streaks remain. Use a spatula to scrape the bowl.
  6. Fold in the chocolate chips and rolled oats until evenly distributed. The oats add texture and help retain moisture.
  7. Divide dough into 4 equal portions (about 4 oz each). Roll each into a ball and place 3 inches apart on prepared baking sheet. Do not flatten; they will spread.
  8. For extra height, optionally chill the dough balls for 15 minutes in the refrigerator before baking.
  9. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft and slightly underdone. Overbaking leads to dry cookies.
  10. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The residual heat finishes baking the centers.

Notes

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a zip-top bag for up to 3 months. To refresh, warm them in a 300°F (150°C) oven for 5 minutes.

Nutrition

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Find it online: https://copycatkitchenco.com/copycat-neiman-marcus-chocolate-chip-cookie/