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The Original REAL Neiman-Marcus Chocolate Chip Cookie

The Original* REAL Neiman-Marcus Chocolate Chip Cookie

The Original* REAL Neiman-Marcus Chocolate Chip Cookie

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The Original REAL Neiman-Marcus Chocolate Chip Cookie
5.0 rating based on 12,345 ratings
5/5 (4)
Course: Drop CookiesDifficulty: Easy



From NeimanMarcus.com: “An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It’s a terrific recipe. And it’s absolutely free.”

This cookie is big, soft, and flavorful. The preferred chocolate chip cookie of the webmaster. See note*.


  • 1/2 cup unsalted butter, softened

  • 1 cup brown sugar, packed

  • 3 tablespoons granulated sugar

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1-3/4 cup all-purpose flour

  • 1-1/2 teaspoons instant espresso powder, slightly crushed

  • 8 ounces semi-sweet chocolate chips


  • Original directions: Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.
  • For Neiman-Marcus’ later directions, see note*, below.


  • * It’s come to our attention that Neiman Marcus has changed the recipe slightly from their original “real” chocolate chip cookie recipe. The recipe we use here is the original one that they first posted many years ago. If you’d like to try the later one, the ingredients are the same, but they are baked at a lower temperature. The new directions are as follows:
  • Preheat oven to 300 degrees. 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.



Name & Location
(example: Sue in LA)
These cookies are so delicious! My fiance is a cookie monster who LOVES tollhouse cookies. He tried these after I made some (expecting to be disappointed) and he loves them!
- Michele
PERFECT! The entire family loved them. I don't think the espresso makes a difference in taste, but it did make my little sister a bit hyper. Anyway, this recipie couldn't be better!
- paige
This is my families absolute favorite chocolate chip cookie! Rich, decadent but not too sweet. They don't last very long around here.
- Joyce
I found this recipe when looking for a new Chocolate Chip Cookie to try. My favorite has oatmeal in it and we were out of oatmeal. I also needed a small recipe that would only make a dozen or so. This was perfect. It's very easy and has a wonderful flavor with the extra vanilla and the hint of espresso which you can't really taste, but just gives it that little extra something. Definitely a keeper. And I didn't even have to pay $250 for it!
- A Baker
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