Neiman Marcus Chocolate Chip Cookies 2.0

Close up of neiman marcus chocolate chip cookies on a cooling rack.

5 from 5 reviews

The BEST buttery, rich and chocolatey Neiman Marcus Chocolate Chip Cookies with a hint of coffee flavor from the Neiman Marcus Cooks cookbook, but improved with a few tiny tweaks to make them ultra chewy and delicious. Plus NO CHILL TIME required so you can have chocolate chip cookies ASAP!


  • 1/2 cup salted butter, room temperature
  • 1 cup light brown sugar
  • 3 tbsp granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 1/2 tsp espresso powder or instant coffee
  • 1 3/4 cups white whole wheat flour or all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cups chopped dark chocolate
  • flaky sea salt, for topping (optional but highly recommended)


  1. Preheat the oven 300° F. Line a cookie sheet with a silicone baking mat or parchment.
  2. In a stand mixer with a paddle attachment, or in a large bowl, cream butter, brown sugar, and sugar until light and fluffy.
  3. Stir vanilla and espresso powder together. Beat egg and vanilla mixture into butter and sugar for 30 seconds longer, or until well mixed, using a spatula to scrape down the sides as necessary.
  4. Sift together flour, baking powder, baking soda, and salt. Add flour mixture to batter and mix on low speed until it's fully incorporated.
  5. Stir in chocolate chunks.
  6. Using a large cookie scoop (I use a 3 tbsp scoop, or a #20) scoop the cookie dough onto the prepared cookie sheet about 3-inches apart.
  7. Bake 10-12 minutes. Do NOT over-bake. The cookies will not appear done when you take them out, but they will set up as they cool.
  8. Sprinkle with flaky sea salt and let cool for 5-10 minutes before transferring the cookies to a cooling rack.


  • Use room temperature ingredients. For why, and how to soften quickly, see the note about room temperature ingredients in the post above.
  • For bigger cookies (a #16 or 4 tbsp scoop), bake 13-15 minutes.
  • For thicker cookies, chill the dough overnight and bake for 15-17 minutes.
  • DO NOT OVER BAKE. I cannot stress this enough. The cookies will not look done when you pull them from the oven, but they will set up as they cool.
  • I use white whole wheat flour to make these chocolate chip cookies, but feel free to use all-purpose flour.
  • Chopped super dark chocolate makes for the most divine chocolate chip cookie experience IMO, but feel free to use semi-sweet chocolate chips if you'd like.

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