The Met Market Copy Cat Double Chocolate Chip Cookie Recipe

Does the world really need another chocolate chip recipe? Infused with espresso, two kinds of chocolate, toasted walnuts- and tastes this good- yes.

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.

“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.

Why this 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 great 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.

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 Met Market Copy Cat Double Chocolate Chip Cookie Recipe

4 from 12 votes

Recipe by Meggen Arthur Wilson Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

3

hours 

20

minutes

Cooking time

18

minutes

Calories

484

kcal

This decadent cookie is loaded with double chocolate chips, toasted walnuts and flakey sea salt.

Ingredients

• 1 cup 1 salted butter, softened

• 1/2 cup 1/2 sugar

• 1 cup 1 light brown sugar

• 1 TBSP 1 vanilla bean paste

• 2 2 large eggs

• 1 oz 1 espresso or dark coffee

• 2.5 cups 2.5 all purpose Flour

• 1 tsp 1 baking soda

• 1 tsp 1 kosher salt

• 1 cup 1 bittersweet chocolate chips

• 1 cup 1 semi sweet chocolate chips

• 2 cups 2 walnuts, chopped and toasted

• 1 TBSP 1 fleur de Sel

Directions

• In a dry pan, toast the walnuts until fragrant- about 3-4 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 350 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.
• Bake for 18 minutes or until the center is shiny but the edges have jus turned golden brown. Sprinkle with Fleur de Sel the moment the cookies come out of the oven. Cool on a wire rack. Serve immediately or store in an airtight bag up to 5 days.

Equipment

• Parchment paper parchment paper
• Kitchen Aid Stand Mixer Kitchen Aid Stand Mixer
• Nordicware baking sheetsbaking sheets

Recipe Video

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 onto 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.

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