The Neiman Marcus Cookies recipe comes from an original Neiman Marcus cookbook. In the book they’re simply listed as chocolate chip or chocolate chunk cookies, but this version stands out because the dough can include instant espresso powder. That touch gives the cookies a subtle mocha note that sets them apart from the more widely circulated urban-legend version (the one made with ground oats and a grated Hershey bar). This is the authentic Neiman Marcus cookie recipe adapted for home bakers.
Mocha Cookies Without Espresso
Since first posting this recipe, I’ve made these cookies both with and without espresso powder. I personally prefer them without the coffee flavor, but because the recipe is often called Mocha Cookies, I include the espresso in many batches. If you enjoy coffee notes in baked goods, the espresso adds a pleasant kick; my family tends to prefer the version with espresso.
Gluten-Free Neiman Marcus Mocha Cookies
I’ve also adapted this recipe using King Arthur Measure for Measure gluten-free flour blend with excellent results. The gluten-free version turns out a touch chewier, and the cookie pictured on the napkin in the first photo is gluten-free. If you’re baking for gluten-free eaters, the substitution works well and preserves the cookie’s flavor and structure.
Other Things I’ve Done to These Cookies
This is fundamentally a chocolate chip cookie, so I’ve experimented with a few variables over the years. The recipe card below reflects how Katy wrote it, but here are practical notes and tweaks I’ve used that keep the cookies reliable and delicious.
- Butter — The recipe performs well with standard American butter, Irish butter, or European-style butter like Plugra. The large cookie in the first photo was made with KerryGold.
- Brown sugar — These cookies rely heavily on brown sugar, which contributes to a chewy texture. I’ve tried dark brown sugar as well as the golden variety. Dark brown is tasty, especially without the espresso, but if you plan to include espresso I recommend starting with golden brown sugar before switching to dark.
- Chopped chocolate bars — Because the dough has slightly less butter than many chocolate chip recipes, chopped chocolate bars (Dove, Lindt, Ghirardelli, etc.) work nicely. The dough absorbs some of the chocolate’s fat, so chopped bars integrate well.
- Cookie size — The original directions suggest walnut-sized scoops of dough, yielding about 24–26 cookies. If you prefer larger cookies, use a large scoop or a 1/4-cup measure to make approximately 12–13 bigger cookies.
- Flour — This is more a reminder than a change: weigh your flour if possible. The book lists 1 3/4 cups = 220 grams. If you measure by volume, stir and aerate the flour before spooning it into your measuring cup to avoid packing too much in.
Recipe
Neiman Marcus Mocha Cookies
Anna
Ingredients
- ½ cup (1 stick) unsalted butter, cool room temp (115 grams)
- 1 cup very tightly packed golden brown sugar (can use dark or a mixture of both) (220 grams)
- 3 tablespoons granulated sugar (30 grams)
- 1 ½ teaspoons instant espresso powder optional
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ½ to 1 ¾ cups all-purpose flour (measure with a light hand or weigh) (220 grams) — best to weigh!
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ cups chocolate chips
Instructions
-
Preheat oven to 300 degrees F (or use the alternative bake temperature below).
-
Line baking sheets with parchment paper.
-
Cream the butter and both sugars together until combined and smooth.
-
Beat in the espresso powder (if using) and the vanilla extract.
-
Add the egg and beat until the mixture is thoroughly smooth.
-
Stir in the dry ingredients (flour, baking soda, baking powder, and sea salt) until just combined, then fold in the chocolate chips.
-
Scoop the dough into very large walnut-sized balls and flatten them slightly on the sheet.
-
Bake at 300°F for about 20 minutes, until the cookies are set and just lightly golden at the edges.
-
Alternatively, bake at 375°F for 8–10 minutes if you prefer a shorter bake time and slightly different texture.