Almost everyone knows what a chocolate chip cookie taste like, but not everyone has tasted Metropolitan Market’s famous chocolate chip cookies. Their cookies stood out from all the others. They were slightly crispy on the outside, but super soft in the middle. And they were loaded with fine quality Belgium chocolate chips and toasted walnuts… Yum! Ever since I took my first bite into these amazing cookies, they have been my favorite to this day. I can go on all day talking about how great this cookie was, but there was one downside. They were slightly pricey, so I decided to make my own. I recommend buying a large cookie scoop for these cookies, because they cook better in larger scoops. And because regular cookie scoops are overrated… go big or go home right? If you don’t have a large cookie scoop, use a quarter measuring cup to measure out each scoop. If you live near a metropolitan market here in Washington, I highly recommend buying Belgium chocolate from there. They actually sell the chocolate they use in these wonderful cookies. The secret to getting a soft center is using shaved chocolate. I just buy the block and chop it really finely. I’ve experimented with this cookie for about 2 years now, and I think I have finally gotten as close to the real deal as it possibly gets.

 

chocolate-chip-cookies-9 chocolate-chip-cookies-7Ingredients:

2 3/4 cup flour
1 tsp salt
1/4 tsp baking soda
1/4 tsp Baking powder
1 1/2 cup butter (room temperature)
1 1/2 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
1 cup dark chocolate chips

7 oz shaved Belgium dark chocolate
2 cups toasted walnuts

Directions:

1. Sift the flour, salt, baking soda, and baking powder into a large bowl and set aside.

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2. In the bowl of an electric mixer blend butter and sugar using the paddle attachment. Mix on medium speed just until combined.

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3. Add in the eggs and vanilla. Then coarsely chop the toasted walnuts.

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4. Add the flour and mix until blended.

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5. Mix in chocolate chips, shaved chocolate, and walnuts just until combined.

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6. Scoop out the cookie dough using a large  cookie scoop, and place onto a cookie sheet. Then refrigerate for at least 4 hours. If you don’t have a large cookie scoop, use a 1/3 measuring cup.

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7. Bake for 10 minutes oat 370 degrees Fahrenheit or until golden brown around the edges.

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Note: Makes about 16 cookies

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4.8 from 6 reviews
Walnut Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 16 Cookies
Ingredients
  • 2¾ cup flour
  • 1 tsp salt
  • ¼ tsp baking soda
  • ¼ tsp Baking powder
  • 1½ cup butter (room temperature)
  • 1½ cup brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup dark chocolate chips
  • 7 oz shaved Belgium dark chocolate
  • 2 cups toasted walnuts
Instructions
  1. Sift the flour, salt, baking soda, and baking powder into a large bowl and set aside.
  2. In the bowl of an electric mixer blend butter and sugar using the paddle attachment. Mix on medium speed just until combined.
  3. Add in the eggs and vanilla. Then coarsely chop the toasted walnuts.
  4. Add the flour and mix until blended.
  5. Mix in chocolate chips, shaved chocolate, and walnuts just until combined.
  6. Scoop out the cookie dough using a large cookie scoop, and place onto a cookie sheet. Then refrigerate for at least 4 hours. If you don't have a large cookie scoop, use a ⅓ measuring cup.
  7. Preheat oven to 370 degrees Fahrenheit and bake for 10 minutes or until golden brown around the edges.