The $250 Neiman Marcus Chocolate Chip Cookie: A little bit of this and a whole lot of that creates the a legendary kitchen sink cookie.
I wanted to kick of the Christmas baking with a bang–as in my all time favorite cookie recipe ever!
There is nothing better than a freshly baked cookie that is oozing chocolate right from the oven.
And this chocolate chip cookie, well let’s just say it has a bit of a story behind it that makes it worth quite a bit of loot.
I am sure several of you have heard the infamous story of how a women at a famous department store begged for a recipe of a baked good she had eaten at their cafe, only to receive a bill in the vicinity of $250. She expressed her anger for this rather large bill by sharing the recipe with anybody and everybody.
AND I am so sure this story is true, seeing I have heard of a $250 cake recipe, $250 brownie recipe, and a $250 cookie recipe–and they all appear modified by the families that pass the recipe down.
Regardless, in my house we referred to this particular cookie we baked every year around Christmas as the $250 cookie and it is a MUST bake.
The $250 Dollar Neiman Marcus Chocolate Chip Cookie
This cookie is a little bit of this and a whole lot of that.
It features blended oatmeal, blended nuts, and 3 different kinds of chocolate.
Move aside chocolate chip cookies–there is a new player in town and this bad boy came to give every soul the dose of chocolate the crave and desire. Not to mention some oatmeal for fiber and nuts for Omega 3s (Cough, cough, cause I am really thinking about healthy foods when I am devouring one or ten of these puppies.)
Anywho, let’s get on with this recipe so you can satisfy that craving.
Expert Tips at making the best Chocolate Chip Cookies:
Softening Cold Butter without the Microwave
Almost all cookies start with room temperature butter. But what do you do if your butter is ice cold and you want that cookie NOW?
Use your microwave? NO NO NO!!!
Unwrap your butter, place in large bowl. (Shown here is 4 sticks, I doubled the recipe–can never have enough of these cookies I am just saying!)
Nestle the large bowl over a smaller bowl that is filled with hot tap water. Let the butter sit out while you gather ingredients and magically room temperature butter.
I am like a Christmas elf, spreading cheer and tips for cookies 🙂
This recipe calls for 2 1/2 cups of blended oatmeal. So basically you put oats into your blender and whirl away until a powdery substance forms. The important part of this is to measure the oats AFTER you blend them, not before–baking is a science.
Check out all my Oats Recipes for many recipes using oats of all varieties.
This recipe also calls for 1 1/2 cup blended nuts. Traditionally my family uses walnuts and chops them–I prefer a combination of walnuts and pecans and sometimes almonds and blend them until they are the size of rice grains. It is my personal opinion and since this is my blog I can tell you how to do it. Just kidding–chop or blend your nuts, it makes no difference to me.
Grating Chocolate Bars
I know, I know…so many ingredients. But that is why these cookies are so darn GOOD!!
To grate chocolate, use 4 oz of your favorite chocolate bar. Mine happened to have almonds and toffee in it–totally my new favorite. Just be sure your chocolate is cold. You can use a hand grater, box grater, or food processor (if using a food processor, use that to blend/chop oats and nuts as well to save a few dishes!)
The Remaining Chocolate
Here is where you can get a bit creative and use whatever chocolate you want. I use 3/4 cups semi-sweet chocolate chips and 3/4 cups dark chocolate chips. If you only have semi-sweet, use them all. If you want to try butterscotch and dark chocolate be my guest and tell me how phenomenal that is. If you want to use white chocolate–don’t. Okay, you can, I just don’t like the stuff.
The $250 Neiman Marcus Cookie Recipe
The $250 Neiman Marcus Chocolate Chip Cookie
A little bit of this and a whole lot of that creates the a legendary kitchen sink cookie.
- 2 1/2 cups blended oatmeal see tip
- 2 cups unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 oz dark chocolate chips
- 6 oz semi-sweet chocolate chips
- 4 oz milk chocolate candy bar with nuts grated
- 1 1/2 cups nuts blended (I use walnuts and pecans)
- 1 cup butter at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla.
Mix together the dry ingredients in large bowl. Toss the nuts and chocolates with the dry ingredients to lightly coat with flour (this keeps the goodies evenly distributed in the batter. )
In a large mixing bowl or stand mixer, cream butter and sugars together until fluffy and light in color--about 7-8 minutes. Add the eggs and vanilla and beat until well combined.
Stir the dry ingredients in the wet ingredients until just combined.
Refrigerate dough for at least 30 minutes.
Preheat oven to 375 degrees F.
Using a tablespoon for each cookie, roll into a ball.
Bake for 6-7 minutes, until edges are lightly browning and centers are still a bit jiggly. Cool on cookie sheet for a minute or two before transferring to a cooling rack.
My family adores these cookies and we are asked to bring them to just about every event we attend the Holiday Season. But they are best freshly baked–aren’t ALL cookies?!
In order to have these cookies freshly baked all through the season with ease, I freeze the cookie dough.
And here is How to Freeze Cookie Dough
- Make a large batch of cookie dough.
- Roll them into tablespoon size balls
- Place them on wax paper/parchment paper lined rimmed trays and freeze for 1 hour.
- Transfer the balls to a freezer safe storage bag.
- When wanting to eat, bake at 375 for 8-10 minutes directly from freezer.