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.
Ingredients:
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.
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 1/3 measuring cup.
7. Bake for 10 minutes oat 370 degrees Fahrenheit or until golden brown around the edges.
Note: Makes about 16 cookies
- 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
- Sift the flour, salt, baking soda, and baking powder into a large bowl and set aside.
- In the bowl of an electric mixer blend butter and sugar using the paddle attachment. Mix on medium speed just until combined.
- Add in the eggs and vanilla. Then coarsely chop the toasted walnuts.
- Add the flour and mix until blended.
- Mix in chocolate chips, shaved chocolate, and walnuts just until combined.
- 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.
- Preheat oven to 370 degrees Fahrenheit and bake for 10 minutes or until golden brown around the edges.
OK, I may be the worlds worst baker! The instructions were so simple and yet I managed to screw it up. (Don’t worry, I’ve done it to every cookie I’ve tried to make) The only thing I did differently was refrigerate for less time (2hrs)…oh and when I baked them for 10 minutes, they still seemed gooey to me so I put them back in the oven for another 10 minutes (yikes, I know!).
Needless to say, they were good; despite the fact that they were flat and crunchy ha! ;0
I will give it another try sometime….
Oh how I love dark chocolate chips and nuts, though…
Keeping the cookies in the refrigerator for a long time is key 😉 sometimes I can’t wait that long and just go a head and bake them right away lol.
Your cookie looks delish and I want to try them but Met Markets The Cookie has no vanilla and has sea salt on the cookie mounds before baking- any reason you didn’t add tbat? Did you try the salt and not like it? Just wondering what your results were if you used the salt on top before baking as well as no vanilla. Also what brand dark chic chips do you like to use? Thanks
Hi Suzie, I’ve made the cookie with and without the sea salt. Omitting the sea salt, and adding vanilla was just personal preference. I’m not a huge fan of a “salty sweet” combination. For example, if you like anything “salted caramel” you would more likely enjoy this cookie with the sea salt on top. In the ingredient picture I have Ghiradelli chocolate chips, since they’re more commonly found in stores. But I actaully always bake with Guittard chocolate chips. Hope you found this helpful. I would love to know how your cookies turn out.
As close to Met Market’s “The Cookie” as a home kitchen can get! I baked the cookies without vanilla, refrigerated them for 3.5 hours, and sprinkled sea salt on top after baking. Also, I kept them in for 15 or so minutes. The cookies need to be kept on the cookie sheet after baking so that they can firm up but still be that gooey goodness on the inside. Successful recipe, thank you!!!
Wow Haley that’s awesome! So glad to hear they turned out well 🙂
Hi wanna make these for my guy friend for Valentine’s day this weekend. He told me they were his favorite cookies. I never heard of these type of cookies but, anyway. Does it matter what kind of brown sugar dark or light??
Hi Cecilia, I use whichever brown sugar I have on hand. Both should work just fine.
Thank you so much. I have the dark brown sugar. I just hope they come out perfect. Crossing my fingers now.. Lol
No sure what I am doing wrong. Kept dough in refrig for over 24 hours, had to bake in 370 oven for 14-15 minutes, but all of the cookies flattened out over the time necessary to cook (outsides pretty crispy too). How does one obtain the mountainous look of the Met Market product (or ones in your photo)?
Hi Glenn I’m sorry to hear your chocolate chip cookies didn’t turn out the way you wanted. I’m trying to think of any possible reasons why they flattened out so much. What was the consistency of your dough before you refrigerated it?
Don’t grease the pan. The cookies have enough fat/oil in them from the butter that they won’t stick. Any extra grease that you add to the pan will cause them to spread out as they bake.
I’ve also tried baking on a silicone pad, pizza stone and cookie sheet – which do you use?
Used unbleached flour (is this a no-no)? Dough was pretty normal out of blender prior to refrig. Do you think a lower temp for a bit longer might help? Right now, it is taking about 14min @ 370, but resulting in flatter cookie.
I don’t think unbleached flour should make much of a difference. Glenn I really wish I knew why your cookies didn’t turn out. I hope you are willing to give them another try. I’m actually about to make a batch right now, I’ll see if I can think of any more reasons why they might be turning out flat.
These cookies turned out perfect! Super gooey and lots of chocolate
Thank you for the feedback Larisa! I think I might just make a batch right now ????
Searching for a copycat recipie for one of our most favorite cookie – not expecting to find anything – came across yours! Trying this today!! Soooo excited! I’ll be back with a review – since we’ve had the real thing before 😉 fingers crossed!! 🙂
I’m happy you found my recipe! Hope you enjoy it 🙂
I made these cookies for the 4th of July and they were so delicious! Thank you Dina for the recipe:)
Thank you for leaving feedback Dasha! Glad you enjoyed them 🙂
This is my new go to recipe for chocolate chip cookies. It is the best
Thank you Debra!
Can you refrigerate the dough in plastic wrap rather than scooping them out to form cookies? I’m limited on refridgerator space.
Hi Natalie, yes you can definitely wrap it in plastic instead of scoops.
Thanks so much for this blog!! This is such a hard recipe to find!! I plan to make a batch this weekend.
Quick question: I know most chocolate chip cookie recipes use unsalted butter. Is there a specific reason why you use salted butter?
Hi Nik, I actually use unsalted butter. I’m not too sure where you see salted butter. Let me know, maybe it was a mistake somewhere on my end.
Oh! So glad I asked. On the ingredient list, it doesn’t specify unsalted butter; so I assumed you used salted. Thanks so much for the prompt response. Really excited to try these this weekend. I’ll let you know how it turns out 🙂
No problem, let me know how they turn out 🙂
can you freeze the dough?
can’t wait to make these! love their cookies!
Hi Kat, yes you can definitely freeze the dough.
So when I read the metropolitan market ingredient list on these cookies, they say “flour” not an exact type of flour. For some reason I am convinced this may be the difference in their perfect results. I’ve heard, but never tried, that cake flour makes for the perfect cookies. Thoughts? I also think that browning the butter and omitting the vanilla, also adding sea salt on top would make them close to perfection.
Great tips Jeanine, I will have to give that a try!
Really excited to try this recipe as I love The Cookie but don’t want to spend a bunch on more than one.
Has anyone converted this to a recipe by weight? I almost exclusively bake using a scale as it doesn’t allow for mistakes, and I find it easier to keep focused on what I’m doing. Sometimes I lose myself if I have to measure by scoops instead of weighing things, especially if I’m worried about accuracy.
I swear by Guittard, too. Thank goodness for Bartell’s, who regularly sell them at such great prices! I’m not sure if I have any Belgian chocolate, but I’ve got a tin full of various fancy bars I’ve collected from candy aisle sales. I’m sure something will work.
Hi Aidan, I’m glad to hear you’re looking forward to trying out this cookie recipe. I don’t have any measurements in weight unfortunately. I also love bartells for that reason! That’s actually where I first discovered guittard chocolate.
I had high hopes for these cookies, as I do love “The Cookie” from Met Market. I am a pretty good baker and followed this recipe to the letter. I left my dough in the refrigerator overnight, about 12 hours. My cookies turned out flat and spread out, nothing like the photo. I feel sad that I wasted good chocolate on this.
*I was unable to change the amount of stars rated for this recipe, but I would call this a 1 star recipe.
I’m so sorry to hear that Merrilie. I wish I knew why the cookies turned out flat. Since you followed the recipe to the T, the only thing that might have changed your cookie’s texture is your oven. All ovens are different. I hope you at least enjoyed the taste of the cookies!
Dina,
Thanks for sharing this story. Just baked my first batch which turned out so yummy. I’m just an occasional baker so I did review all the comments & though mine too are not perfect I believe there a could be a couple factors the Met has to it’s advantage to achieve “the mound”. I chose to make my cookies a bit smaller as I have a portion control problem & could not eat a whole big A-cookie, or two… I did also omit the vanilla & used a small amount of fancy salt on the top. Because I lightly salted the tops I did short the 1 tsp salt in the batter by a scocsh. I also used a local flour as noted in some of the Met’s promo. I used Bob’s Red Mill 100% stone ground whole wheat pastry flour. Not really sure if it has an impact as I didn’t have a comparison batch. The concept is pastry flour has a lower gluten count as does cake flour beyond it over reg AP flour & therefor may produce a fluffier end product. Maybe a factor & maybe not, but what I really think is the key to the mountain mound is the oven. I just have a standard nothing special electric. My cookies tasted awesome but pretty much were flat ones with the exception of baking them on a lower rack in which I had to play with the bake time a bit including finishing them for the last 3 min on the rack above which produced a cookie almost twice the height. In the end high quality & fresh ingredients are important but I think their large commercial convection ovens are really the hidden secret the cookies height
Hey Leanne, those are a lot of great tips! I totally agree with you on the oven. You can’t beat a commercial oven at home. I will try omitting vanilla next time I bake a batch.
Did you ever find out why the cookies might have flaten? Me and my daughter tried this recipe and I didn’t refrigerate it but it came out flat. I’m not sure if I used the mixer too long. Please let me know if it’s my measurements. Thanks. It was good just flat and I burned the first batch.
Loreal, I’m not sure if you meant to say you did or didn’t refrigerate the cookies? Refrigerating plays a big role in how the cookies bake.
Hi,
In one section you say this recipe makes 16 cookies, in another you say 21. I think that’s why people are getting different results. If you go the 16 cookie route, that is a pretty hefty cookie and takes longer than 10 min to cook.
I’m sorry Jackie, I will fix that typo. Thanks for catching it.
I love Metropolitan market cookies… In fact I am eating one right now. That prompted me to search for a recipe and was delighted to find yours. Can’t wait to try it. Can you handl mix or do you have to use an electric mixer?
Hi Linda I’m glad you stumbled along mg recipe. You can handle mix if you do not have an electric mixer but it will take you a lot longer. If you do end up handle mixing, make sure the butter is very soft.
The Metro Market Cookie is my favorite cookie in the whole world! I am new to cooking so it’s hard for me to detect flavors. i was wondering if you think it’s possible that brown butter is used in the Cookie, or do you think you just taste regular butter? The cookie at Metro just looks so dark. Unless it’s just the browning from their great convection ovens. Thanks!
Hi Maria, I believe the Met cookie gets its distinctively brown dough color from all the finely shredded chocolate. That’s what’s gives it that gooey consistency as well 🙂
trying these cookies rn im so excited to see how they turnout!! 🙂
WOW!! these cookies are AMAZING!! theyre not exactly like the cookie but ive tried about 20 other recipesfor the cookie and this is the closest ive ever got! good job!!!
!
oh! also another thing is that i noticed so many people saying 10 minutes was not enough so i put them in for 13 and they were great! Instead of putting the dough in the fridge for 4 hours i didnt have much time so i put them in the freezer for about 40 min then scooped them and while the individual pans were baking, i put the dough back in so that it wouldnt warm up.
Hi Sasha, thank you so much for your feedback! Occasionally, baking times may vary depending on your oven. I am very pleased that you enjoyed this recipe and that it was a close match to “the cookie”!
Thank you for this recipe… I came across this randomly and decided to make them as the treat to go with lunch at work. I did not put them in the fridge and I omitted the extra chocolate… just kept it at chips. I Didnt use salt because I use salted butter which makes up for the salt u put in with the flour… and they come out perfect… 1 batch was a slight bit more flattened but not much because I put them on a still warm tray (I use one tray in oven while I prep a second tray… saves time) the problem was fixed when I just didn’t put the balls on as fast waited to the last minute of the oven batch to prep the next tray.. all in all…. a keeper
I’m glad this recipe was a winner for you Candice!
I have never written a comment so even though I look up recipes online all the time. I just want to comment that these cookies were perfection! I substituted the flour with organic sprouted spelt flour and had light brown sugar and used a 1/4 cup measuring spoon and undercooked them so they were gooey in the middle. Devine!
Wow these cookies must have been pretty darn good for you to leave such a kind review! Thank you! 🙂 I’m glad you enjoyed them.
Tried this recipe and it was a huge hit with my family and friends! The cookies turned out marvelously close to “The Cookie” of the Met Market!
I only had semisweet chocolate chips, so I put 1 cup of them in the food processor to achieve that “shaved”-texture, and then also used 1 cup of whole chocolate chips. Your recipe wasn’t quite specific about whether or not to grease the pans, so I google-searched it and discovered that with recipes like this one that use a lot of butter, the cookies are already non-stick; any extra grease that you add to the pan will only cause them to spread more, causing them to flatten.
So I refrigerated my dough in 1/3 cup size scoops for over 24-hrs, then baked them at 370° F for 15-16 min on a non-greased pan, and they turned out in perfect mounds! (At first I was worried because the center wasn’t completely cooked, but then they continued to cook-through after I took them out of the oven. I let them rest in the pan for about 5 min before removing them from pan.) They were delightfully flaky-crispy on the outside, with a delicious chewy-gooey center.
THANK YOU FOR THIS RECIPE! The way I make chocolate chip cookies has forever been changed.
Jennifer, I’m so glad you found this recipe! Thank you for taking the time to share your experience! 🙂
My question before I make these cookies is… When you say toasted walnuts, does that mean you are actually toasting them on a cookie sheet before baking with them? Shall I use salted walnuts?
Hi Janine, sorry for the confusion. I toast the nuts on a separate cookie sheet before I chop them up. I’m not sure if salted walnuts would work here since they’re is already salt in the ingredients. Hope the helps 🙂