Internet Cookie Legend: Two-Fifty Chocolate Chip Cookies

It’s the week of Thanksgiving and I am here to talk to you about cookies; specifically chocolate chip cookies because THAT TIME OF YEAR IS COMING. So: a chocolate chip cookie, is a chocolate chip, is a chocolate chip … right? Well. Maybe not. At least we can agree that not all cookies are made the same. Or maybe it’s you can’t make cookies without breaking a few eggs. Or something. But, cookies: YAY!

There is an internet legend that surrounds these cookies, and if you’ve spent any amount of time scouring the interwebs for cookie recipes, you probably have come across it. And if, by some miracle of the internet, you haven’t heard the myth behind these cookies: settle in ’round the fire for story time, campers.

The story goes a mother and daughter had lunch at Neiman-Marcus – which included the famed chocolate chips cookies. The mother asked if they could share the recipe, the server said no – but it was for sale. How much, you ask? Oh, two-fifty. Sounds like a steal the the mother, so she agrees. Then a month later she sees her bill from the department store and it’s way, way, way higher than she could account for, so she looked at the detail and saw a $250 charge for a cookie recipe. The HORROR! She called customer service and complained, but they wouldn’t take back the recipe and refund her money. So, when faced with actually having to pay a ridiculous amount of money for a cookie recipe, what’s a gal to do other than take to the internet for revenge and post it for the world to have for FREE? Yup. Pretty much.0001thanksgiving-2903166_1280

This lovely, lovely interweb myth is just that: a myth. Apparently, before this recipe started floating around on the internet Neiman-Marcus didn’t even have a chocolate chip cookie on their menu. Then after this story started circulating, they suddenly had a chocolate chip cookie on their menu (and have subsequently put “the recipe” on their website for free). I smell the world’s best sleeper marketing campaign. Ever.

This is MY version of Neiman’s cookie (there are a few different versions of the official recipe floating around) – I took all the things that made the cookies THE BEST and made them better.  There’s a lot crammed into this cookie: two kinds of chocolate; espresso powder; pulverized oats; and PECANS. And to me, the best thing about these cookies is how they bake up: crispy on the outside edges and still chewy on the inside. Ugh. So. Good. Utter. Perfection. And if you REALLY have a thing for chocolate chip cookies (raises hand): check out these bad boys that I made earlier this year that utilize protein powder because sometimes a cookie needs to not just be a cookie, you know?

Sidebar: Have you been watching The Punisher on Netflix? I have mixed feelings about Frank Castle … always have had. He’s an anti-hero. He lays down justice using his own code (which is fairly typical of both heroes and anti-heroes). He is often the dude coming to the aid of those that need it most, because: anti-hero. Frank will never be a Captain America type figure; he operates in the shadows too much. And not every hero needs to be a shining beacon of perfect morals (because they rarely are, really). This piece captures some of my feelings so far … and yet I also adore the version of Frank found in the Hell’s Kitchen Movie Club. I plan to watch the entire series, maybe by the end I’ll have a better grasp on my feels.

Two-Fifty Chocolate Chips Cookies


2 1/2 cups of oats blitzed through a food processor
2 cups flour sifted
1 cup brown sugar
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 TSP espresso powder
1 cup butter (two sticks), room temperature
2 eggs
1 tsp vanilla
12 ounces semi-sweet chocolate chips
8 ounces milk chocolate, roughly chopped
1 1/2 cups chopped pecans


Preheat the oven to 375°F. Line a baking sheet with Silpat or parchment paper.

In a large bowl, stir together the blitzed oats, sifted all-purpose flour, baking powder, baking soda, salt, and espresso powder.

Using a mixer fitted with a paddle attachment, cream the butter and both sugars until fluffy, 3 to 5 minutes.

Add the eggs one at a time. Add vanilla.

Add in the flour and oat mixture in three sections, making sure to fully incorporate before adding more (Note: you may have to increase your mixer speed a bit here to keep the paddle turning, this dough gets thick). Moving forward you have two choices: add the following ingredients by hand, or proceed with caution but use the mixer. I use the mixer for adding the two types of chocolate – but I hand mix in the nuts because … that’s how I was taught to do it as a wee thing. Anywho: add the chocolate chips, the chopped chocolate, and the pecans.

Using a #70 cookie scoop (or a Tablespoon) drop cookies onto Silpat covered cookie sheet approximately 2 inches apart. Flatten slightly using a fork or back of a spoon.

Bake the cookies for 8 to 10 minutes, or until lightly browned. Let cool for a couple of minutes before carefully transferring to a wire rack to cool completely.

Have you heard the myth of these cookies? What’s your favorite chocolate chip cookie recipe?


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