I love a good urban myth. Maybe it’s because I live (very very reluctantly) in the suburbs.* But whatever the origin on this recipe, these Neiman Marcus gluten free chocolate chip cookies are pret-ty delicious. See the flecks of chocolate? 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. And I’m not usually one for packing a 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, the oat flour is key. It makes them rather like our Mrs. Fields-Style Gluten Free Chocolate Chip Cookies, but these CCCs are different enough to stand on their own.
*If you want to read the legend of the “Famous” Neiman Marcus $250 Chocolate Chip Cookie recipe, scroll down to just above the recipe.
I know it seems kind of annoying to have to chill, then grate, then chill the milk chocolate all over again. It’s just that, if you don’t, you end up with something of an unpleasant cross between a chocolate chip cookie, and a double chocolate chip cookie. And it’s just neither here nor there. Trust me. I speak from unfortunate personal experience.
You want the chocolate flecks to stay, well, flecked. Know what’s funny, though? The Neiman Marcus recipe on their website doesn’t mention grated milk chocolate at all. Shame, really. I think it totally makes the cookie.
Now for that myth: As the story goes, a woman and her daughter (or a man and his daughter—see? *myth*) had just finished their lunch at a Neiman Marcus cafe, including a chocolate chip cookie. The woman (or man!) loved the cookies so much she (he!) asked for the recipe and was told it could only be had for a fee of “two-fifty.” She (he!) agreed, only to later find out that it was $250, not $2.50. She (he!) complained to Neiman Marcus, and was told that they wished to keep the recipe rarified, not available to all. So she (he!) shared the recipe far and wide, as a way to thumb her (his) nose at the terribly snobbish Neiman Marcus. Neiman Marcus maintains that this story is simply untrue. I’m inclined to believe them. Then again, it is a pretty snobbish store…
Like this recipe?
Prep time:Cook time:Yield:30 cookies
3 ounces milk chocolate, chilled until mostly frozen
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 cup (120 g) certified gluten free oat flour (I grind 120 grams of certified gluten free rolled oats into a fine powder in a blender or food processor)
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 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
1/2 cup (100 g) granulated sugar
1/2 cup (108 g) packed light brown sugar
1 egg (60 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1 tablespoon milk (any kind), at room temperature (plus more if necessary by the teaspoon)
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper, and set them aside.
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.
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.
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.
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. 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.