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.

a blue plate filled with large Copy Cat Met Market chocolate chip cookies
  • 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.
a pan filled with Met Market Cookies- "The cookie" of Seattle
The Cookie at the Met Market
  • Stand mixer
  • Silicone or rubber spatula
  • mixing bowls
  • measuring cups and spoons
  • large scoop
  • parchment paper
  • baking/ cookie sheets
ingredients for copycat Met Market chocolate chip cookies
It seems like a basic recipe, but it is not
  • 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 a double fold recipe if you can find it.
  • 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.

Chocolate chip cookie dough in the bowl of a stand mixer
walnuts being folded into dough to make the met market cookie
  • Cookie dough in the bowl of a stand mixer
    from dough
  • walnuts being folded into cookie dough
  • parchment lined baking sheet
    to pan
  • large cookies on a baking sheet
    to oven
a wire rack with chocolate chip cookies cooling
a blue plate filled with cookies

The Met Market Cookie

This decadent cookie is loaded with double chocolate chips, toasted walnuts and flakey sea salt.
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Course: Dessert
Cuisine: American
Keyword: met market cookie
Prep Time: 45 minutes
Cook Time: 16 minutes
resting time: 5 hours
Total Time: 6 hours 1 minute
Servings: 12 servings
Calories: 652kcal


  • 1 stand mixer with a paddle attachment


  • 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


  • 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.


  • 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.


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
a plate of copy cat met market chocolate chip cookies

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.

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  1. Tracey Lupin says:

    Just made these . Incredible. The salt and espresso adds so much flavor.

  2. Sharon Biglow says:

    I absolutely loved this cookie. There are so many layers and layers of things going on- Just like the Met market cookie! A little tricky to nail, but worth it.