"Neiman Marcus $250" Gluten Free Chocolate Chip Cookies
These gluten free Neiman Marcus cookies are just like the famous cookie from the fancy department store. But it won't cost $250.
Servings: 30 cookies
Equipment
- Stand mixer or handheld mixer
Ingredients
- 3 ounces milk chocolate chilled until mostly frozen
- 1 cup all purpose gluten free flour please click through for appropriate blends
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- 1 cup gluten free oat flour
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 6 ounces semi-sweet chocolate chips
- 4 ounces chopped raw nuts (I used peanuts, but almonds, pecans or walnuts all work well)
- 8 tablespoons unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 egg at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk any kind, at room temperature (plus more if necessary by the teaspoon)
Instructions
- Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper, and set them aside.
Prepare the chocolate.
- Using a standard grater or very sharp knife, grate or finely chop the cold milk chocolate into a bowl.
- Working with the chocolate when it’s cold makes it much easier to chop or grate it into pieces that don’t melt together.
- Cover the bowl and place it in the refrigerator to chill until you are ready to add the chocolate to the cookie dough.
Prepare the dry ingredients.
- In a medium-size bowl, place the flour, xanthan gum, oat flour, salt, baking powder and baking soda, and whisk to combine well.
- In a separate, small bowl, place the chocolate chips and chopped nuts, and toss with 1 tablespoon of the dry ingredients.
- Set both bowls aside.
Prepare the cookie dough.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), cream the butter on medium-high speed until it is light and fluffy.
- Add the granulated sugar and brown sugar, and then the egg and vanilla and beat on medium-high speed until the mixture is smooth and light.
- Add the dry ingredients and the milk, and mix on medium speed until just combined.
- If the dough is very, very stiff, add more milk by the teaspoon until it can be stirred without too much difficulty.
- Add the chocolate chips and nuts, and mix by hand until they are evenly distributed throughout the dough.
- Remove the grated/chopped chocolate from the refrigerator, uncover it, and fold it carefully into the cookie dough, taking care not to melt it.
Shape the cookie dough.
- Divide the dough into balls about 1 1/2-inches in diameter.
- With the bottom of a glass, press down the balls of dough into disks, and place about 2 inches apart on the prepared baking sheets.
Bake the cookies.
- One baking sheet at a time, place in the center of the preheated oven and bake until just set (8 to 10 minutes).
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Adapted from this food.com recipe for the famous Neiman Marcus $250 cookies, which seems to be quite different from this actual Neiman Marcus recipe.