Met Market Cookie
Fans of the Met Market will love this copycat recipe of the famous “The Cookie”- perfect for when you need your chocolate chip cookie fix.
Why this Met Market cookie recipe works:
- By letting the dough rest five hours, the ingredients fully incorporate and the flour is perfectly saturated.
- Baking only 4-5 cookies at a time on your baking sheet lets heat disburse throughout the oven better proofing for a greater rise for your cookies.
- Espresso elevates the chocolate flavors
- Two kinds of chocolate paired with sea salt means your taste buds explode- salt heightens sweetness and suppresses the bitterness of the dark chocolate- salt enhances the flavors in chocolate.
- Big chunks of nuts add incredible texture to the cookie making it even more complex.
Equipment needed for this Met Market Cookie:
- Stand mixer
- Silicone or rubber spatula
- mixing bowls
- measuring cups and spoons
- large scoop
- parchment paper
- baking/ cookie sheets
Special ingredients that make this chocolate chip cookie recipe work:
- Salted butter- salt helps bring out the chocolate flavor intros recipe.
- Toasted walnuts- leave them in big chunks- if chopped too finely, the flavor disappears in the dough. Make certain you use fresh walnuts. Toast in a dry shallow pan until just fragrant.
- Vanilla Bean Paste- Paste has a stronger vanilla flavor than vanilla extract . This will elevate the coffee and chocolate flavors. Buy our premium Pine & Palm Kitchen double fold paste HERE.
- Fleur de Sel- large delicate flakes of salt added to the top of the cookie provide a briny burst which contrasts beautifully against all the sugar in the recipe. Buy my favorite HERE.
- Bittersweet & Semi sweet chocolate – do not skimp on the chocolate for this recipe. You want a bittersweet chip like or Guittard or Ghirardelli. I love to use bar chocolate and chop into shards, but chips work perfectly as well.
- Espresso- Again, this brings out the chocolate flavors. Chocolate loves coffee. Use very dark coffee if you do not have espresso. Instant espresso powder works fine.
More Cookie Recipes to try:
- Chewy Cocoa Molasses Cookies
- Brown Butter Chocolate Chip Pecan Cookies
- Salted Brown Butter Pecan Cookies
- Gingerbread Cookies with Royal Icing
from dough 
to pan 
to oven
The Met Market Cookie
This decadent cookie is loaded with double chocolate chips, toasted walnuts and flakey sea salt.
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Servings: 12 servings
Calories: 652kcal
Equipment
- 1 stand mixer with a paddle attachment
Ingredients
- 1 cup salted butter , softened
- ½ cup sugar
- 1 cup light brown sugar
- 1 TBSP vanilla bean paste
- 2 large eggs
- 1 oz espresso or dark coffee
- 2.5 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup bittersweet chocolate chips
- 1 cup semi sweet chocolate chips
- 2 cups walnuts , chopped and toasted
- 1 TBSP fleur de Sel
Instructions
- In a dry pan on low heat, gently toast the walnuts until fragrant- about 2-3 minutes. Do not burn. Set aside to cool completely.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter until fluffy and glossy- about 3 minutes. Add in sugars. Beat on medium speed for 5 minutes to fully incorporate the sugar.
- Add in eggs and vanilla paste. Beat another 2 minutes. Stir in espresso. Beat one minute more.
- Combine flour, salt and baking soda in a small bowl. With the mixer on low, slowly add the flour mixture until fully incorporated.
- Fold in the chocolate chips and toasted walnuts.
- Cover the bowl and chill the dough for at least 5 hours or preferably overnight.
- Pre heat oven to 400 degrees. Line baking sheet with parchment paper.
- Using a large ice cream scoop, scoop out large balls of dough and place 4 inches apart on the cookie sheet. I only placed 4-5 cookies per sheet pan to allow for air circulation, even baking and proper rise of the cookies. Sprinkle with fleur del sel salt just prior to baking.
- Bake at 400 degrees for 8 minutes, then reduce heat to 350 degrees for another 6-8 minutes or until the center is shiny but the edges have just turned golden brown. Baking time depends on your oven temperature so adjust as needed. Cool on a wire rack for 15 minutes. Serve immediately or store in an airtight bag up to 5 days.
Notes
- Chilling the cookie dough for at least 5 hours allows for the flavors to blend together and the flour to become fully saturated with the butter, vanilla and coffee.
- You can freeze the dough for up to 3 months. Wrap well in parchment paper then wrap in a double layer of plastic wrap. Always write the date on the outside of the package. Bake for 22 minutes at 350 degrees if frozen. The cookie dough can thaw overnight in the fridge.
- European butter is preferred. Salted butter is a must in this recipe.
Nutrition
Calories: 652kcal | Carbohydrates: 70.6g | Protein: 8.2g | Fat: 40.5g | Cholesterol: 71mg | Sodium: 979.4mg | Potassium: 292.9mg | Fiber: 6g | Sugar: 25.9g | Vitamin A: 109IU | Vitamin C: 0.4mg | Calcium: 2.8mg | Iron: 33.7mg
Why make a Met Market Chocolate Chip Cookie?
I know- does the world really need another chocolate chip cookie recipe? No- not really. But if you have ever been to Seattle and visited the Met Market, you know all about this cookie. It is a double chocolate chip, flakey sea salt and walnut baked bit of heaven. I struggled mightily with this recipe. But, here is my best attempt at this mound full of chocolate loveliness. This bakes up a whopping big cookie. Bake up the entire batch and share- you’ll never be lonely.
Give yourself plenty of time to make this dough. It is best when made the night before baking. Let the flavors have time to meld together.
“The Cookie” at the Met Market is one of those treats that you will skip a meal or two to enjoy this indulgence. Of course, you’ll be so full after eating only half, you won’t want anything else to eat. This cookie is ooey, gooey and completely delicious. Two kinds of chocolate and huge chopped walnuts make it one of my favorite treats when visiting Seattle.
