Oh, the Neiman Marcus Cookies! You know, the ones that always had that mystique, like they were whispered about in hushed, reverent tones? I remember the first time I ever tasted one. It was like a little piece of heaven – so rich, so perfectly chewy, with just the right amount of crunch. I dug through my recipe box, desperate to recreate that magic at home, and let me tell you, I finally cracked it! These aren’t just any chocolate chip cookies; they’re a whole experience wrapped up in warm, gooey goodness.
Why You’ll Love These Neiman Marcus Cookies
- Incredibly Rich Flavor: Packed with a double dose of chocolate and buttery goodness, these cookies are pure indulgence.
- Perfectly Chewy Texture: They strike that amazing balance between a soft, gooey center and slightly crisp edges.
- Super Easy to Make: Seriously, the dough comes together in minutes – no fussy steps here!
- Crowd-Pleaser Guaranteed: Whether it’s a bake sale, a holiday party, or just a Tuesday, these cookies disappear FAST.
- Taste of Luxury: You get that gourmet, bakery-style taste right from your own oven.
- Satisfies Every Craving: If you’re a true chocolate lover, these will hit the spot like nothing else.
Gather Your Ingredients for Neiman Marcus Cookies
Alright, let’s get our ducks in a row for these dreamy Neiman Marcus Cookies! Make sure you have everything ready. It makes the whole process so much smoother, trust me. Here’s what you’ll need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup vegetable shortening
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 8 ounces German chocolate, chopped
- 1 cup pecans, chopped
Essential Equipment for Baking Neiman Marcus Cookies
To whip up these amazing cookies, you don’t need anything too fancy. Just a few trusty kitchen staples will do the trick! You’ll want a couple of good-sized mixing bowls, and your trusty electric mixer (a stand mixer makes life easier, but a hand mixer works great too!). Don’t forget your baking sheets, and lining them with parchment paper makes cleanup a breeze!
Step-by-Step Guide to Making Perfect Neiman Marcus Cookies
Alright, time to roll up our sleeves and get these beauties into the oven! Making these Neiman Marcus Cookies is honestly so satisfying. Just follow these steps, and you’ll have a batch of pure cookie heaven in no time. We’ll combine everything carefully to make sure we get that perfect texture everyone raves about. Think of it like making a really delicious, maybe slightly richer, version of our brown sugar cookies!
Creaming the Base for Neiman Marcus Cookies
First things first, let’s get that creamy base going for our Neiman Marcus Cookies. You want to beat together the softened butter and shortening in your biggest bowl. Keep going until it’s super smooth and looks light and fluffy. This is key for that tender cookie texture, so don’t rush it!
Combining Wet and Dry Ingredients
Now, let’s bring the dry stuff into the party. In a separate bowl, give your flour, baking soda, and salt a quick whisk together. This just makes sure everything’s evenly distributed. Then, you’re going to add these dry ingredients to your creamed butter and sugar mixture. Mix it all up until it’s *just* combined. Seriously, stop as soon as you don’t see big streaks of flour anymore. Overmixing the flour can make your cookies tough, and we definitely don’t want that!
Adding the Decadent Mix-Ins
This is where the magic really happens! Time to fold in those glorious chocolate chips, the chopped German chocolate (oh, that flavor!), and those crunchy pecans. Just gently stir them in with a spatula or a wooden spoon until they’re evenly scattered through the dough. Again, keep it gentle – we’re not trying to develop gluten here, just get those yummy bits distributed.
Chilling and Baking Your Neiman Marcus Cookies
Now, cover that glorious dough and pop it in the fridge for at least 10 minutes. This is a super important step for these rich Neiman Marcus Cookies – it helps the flavors meld and prevents them from spreading too much in the oven. While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper (your future self will thank you for this!). Once chilled, drop rounded tablespoons of dough onto the prepared sheets, leaving a little space between them. Bake for about 8 to 10 minutes, or until the edges are just starting to turn a light golden brown. They might look a little soft in the middle, but that’s perfect! They’ll continue to bake a bit on the hot pans. Let them cool on the baking sheets for a few minutes – this is another crucial step for that chewy texture – before carefully moving them to a wire rack to cool completely. Enjoy that amazing smell!
Tips for Baking the Best Neiman Marcus Cookies
Okay, listen up! Want your Neiman Marcus Cookies to be extra amazing? I’ve learned a few tricks over the years, and they really make a difference. First off, make sure that butter and shortening are *really* softened, not melted! This helps you get that super light and fluffy creamed mixture. If your dough seems a little too soft right out of the fridge, don’t panic! Just pop it back in for another 10 minutes. Trust me on this one.
Also, watch your oven like a hawk. Every oven is a little different, right? You want those edges to be just golden brown, but the center should still look a smidge soft. They finish cooking on the pan, and if they bake too long, you can say goodbye to that glorious chewy texture we worked so hard for! If you’ve made my chewy pumpkin snickerdoodles, you know the drill – a little underbaked is better than overbaked for ultimate chewiness. And hey, don’t be afraid to use a cookie scoop; it makes getting perfectly uniform cookies a breeze!
Ingredient Notes and Substitutions
So, let’s chat about a couple of ingredients that might have you scratching your head, especially if you haven’t baked German chocolate cookies before. The German chocolate, for instance, is what gives these cookies that extra layer of chocolatey complexity, a bit richer and deeper than just regular chocolate chips. If you absolutely can’t find it, you could try using more semi-sweet chocolate chips, or even some chopped milk chocolate for a sweeter vibe. But honestly, the German chocolate really adds something special!
And the pecans? They add a wonderful nutty crunch that balances out all that richness. If pecans aren’t your jam, or you have an allergy, walnuts are a fantastic substitute. You could even leave them out altogether if you prefer, but I think they really round out the texture. Sometimes, I even throw in a few almonds!
Storing and Reheating Your Neiman Marcus Cookies
Alright, you’ve baked a masterpiece, and now you want to keep these amazing Neiman Marcus Cookies tasting perfect, right? The trick is to store them properly! Once they’ve cooled down completely (seriously, wait ’til they’re not warm!), pop them into an airtight container. You can use a good old-fashioned cookie tin or even a sturdy plastic container with a tight-fitting lid. They’ll stay wonderfully fresh and chewy at room temperature for a good 3-4 days. If, by some miracle, there are any left after that, you can pop them in the freezer for longer storage!
Need them to taste like they just came out of the oven? Reheating is super easy! Just pop a couple of cookies on a microwave-safe plate and zap them for about 5-10 seconds. They’ll be soft and gooey again in no time. You can also warm them up on a baking sheet in a low oven (like 300°F or 150°C) for a few minutes if you want to bring a whole batch back to life.
Frequently Asked Questions about Neiman Marcus Cookies
Can I make Neiman Marcus Cookies ahead of time?
Oh, absolutely! You can totally make the dough for these cookies ahead of time. Just mix everything up as instructed, then cover the bowl tightly with plastic wrap and pop it in the fridge for up to 2 days. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes to make it easier to scoop, then proceed with chilling and baking as usual. It’s a great way to have delicious cookies ready whenever the craving strikes!
What makes these cookies so special?
It’s all about that incredible texture and flavor combo! The mix of butter and shortening gives them that perfect chewiness, while the combination of semi-sweet chocolate chips and chopped German chocolate creates a deep, rich chocolate experience. Plus, the touch of nuts adds a delightful crunch. They’re really decadent and feel so special, like a little treat you’d find at a fancy bakery!
Are there any dairy-free substitutions for these cookies?
Making these dairy-free would be a bit tricky since both butter and German chocolate have dairy. You could try swapping the butter for a good-quality dairy-free butter substitute. For the German chocolate, you’d have to get creative – maybe use a dairy-free chocolate bar that’s been chopped, or even just increase the amount of dairy-free chocolate chips. It might change the texture a bit, but it could still be really yummy!
Nutritional Information
Just a heads-up, the nutrition facts for these divine Neiman Marcus Cookies are estimates, since brands and exact measurements can vary a little. But generally, you’re looking at around 250 calories per cookie, with about 15g of fat, 3g of protein, and 30g of carbohydrates. These numbers can change depending on the specific ingredients and brands you use, so keep that in mind!
Neiman Marcus Cookies
Ingredients
Equipment
Method
- Cream together the butter and shortening in a large bowl until smooth.
- Add the granulated sugar and vanilla extract, and beat until light and fluffy.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips, German chocolate, and pecans.
- Cover the dough and chill for at least 10 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.