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These gluten free Neiman Marcus cookies look and taste extra special, with a unique combination of chopped nuts and grated milk chocolate, plus some oat flour in the dough.
I love a good urban myth. But whatever the origin on this recipe, these Neiman Marcus gluten free chocolate chip cookies are pret-ty delicious.
I love the flecks of chocolate the best, since they're what makes this cookie look truly unique. There is apparently a fair amount of disagreement about whether those belong in these mythical cookies. I tried them both with, and without. With is definitely superior.
I'm not usually one for packing a gluten free chocolate chip cookie with nuts, even though I love nuts, but I have to say that I rather enjoyed the nuts here. And of course, adding oat flour along with an all purpose gluten free flour is key.
*If you want to read the legend of the “Famous” Neiman Marcus $250 Chocolate Chip Cookie recipe, scroll down to just above the recipe.
FAQs
Yes! I know it seems kind of annoying to have to chill, then grate, then chill the milk chocolate all over again. If you don't, the cookies taste like an unpleasant cross between a chocolate chip cookie and a double chocolate chip cookie. If you'd rather a unique, nutty chocolate chip cookie with oat flour added that doesn't call for chilling the dough, try our gluten free monster cookies.
Maybe! Well, it's probably a myth, but I'm sure many recipe origin stories we hear are, too.
Yes! If you have old fashioned rolled oats or quick oats, measure out 120 grams of them, then grind them into a flour. If you'd like an oat substitute, you may be able to use quinoa flakes, ground into a finer powder.
You want the chocolate flecks to maintain their separation and not just melt together. Oddly, the Neiman Marcus recipe on their website doesn't mention grated milk chocolate at all. Well, I think it totally makes the cookie.
The myth of the Neiman Marcus chocolate chip cookie recipe
As the story goes, a woman and her daughter had just finished their lunch at a Neiman Marcus cafe, including a chocolate chip cookie. The woman loved the cookies so much they asked for the recipe and was told it could only be had for a fee of “two-fifty.”
The woman and child agreed, only to later find out that it was $250, not $2.50. They complained to Neiman Marcus, and was told that they wished to keep the recipe rarefied, not available to all.
To fight back against the terribly snobbish Neiman Marcus, they shared the recipe far and wide. Neiman Marcus maintains that this story is simply untrue.
“Neiman Marcus $250” Gluten Free Chocolate Chip Cookies
Equipment
- Stand mixer or handheld mixer
Ingredients
- 3 ounces milk chocolate, chilled until mostly frozen
- 1 cup (140 g) all purpose gluten free flour, please click through for appropriate blends
- ½ teaspoon xanthan gum, (omit if your blend already contains it)
- 1 cup (120 g) 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 (112 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (108 g) packed light brown sugar
- 1 (50 g (weighed out of shell)) 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Best. Cookies. Ever!