Make these Jumbo Chocolate Chip Walnut Cookies and please a crowd! Full of delicious chocolate flavor with a hint of crunch from walnuts.
Add some of our Chocolate Meringue Cookies to your cookie tray for a rich but light chocolate addition.
Jumbo Chocolate Chip Walnut Cookies
Almost everyone knows what a chocolate chip cookie tastes 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. Below you will find my version of their cookie in this delicious jumbo chocolate chip walnut cookies recipe.
Tips for making Chocolate Chip Walnut Cookies
I recommend buying a large cookie scoop for these cookies because they cook better in larger scoops. 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 for Chocolate Chip Walnut Cookies
Dark Chocolate Chips
Belgium Dark Chocolate
How to Make Chocolate Chip Walnut Cookies
Sift together dry ingredients as directed and set aside. Blend together butter and sugar until well combined. Mix in remaining ingredients in order listed in the printable recipe below. Scoop large portions onto a prepared cookie sheet and refrigerate prior to baking. Serve with a tall glass of milk.
Note: Makes about 16 cookies
More Cookie Recipes
Making this chocolate chip walnut cookies recipe is one of my favorite ways to spend an afternoon that results in a delicious treat. We love cookies in our house, and I know you will too once you check out all of our favorites linked below!
- Linzer Raspberry Cookies Recipe
- Raspberry Thumbprint Cookies
- White Chocolate Florentine Cookies
- Chocolate Meringue Cookies
- Easy Meringue Cookies with Berries and Cream
Full Recipe Instructions
Chocolate Chip Walnut Cookies
- 2 3/4 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp Baking powder
- 1 1/2 cup unsalted butter room temperature
- 1 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 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 a stand mixer beat the butter and sugars 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 it onto a cookie sheet. Then refrigerate for at least 4 hours. If you don't have a large cookie scoop, use a 1/4 measuring cup.
- Preheat oven to 370 degrees Fahrenheit and bake for 10 minutes or until golden brown around the edges.
This recipe was originally posted on April 22, 2015, we’ve tweaked it a bit since then.
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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.
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.
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.
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!
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.
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!
can you freeze the dough?
can’t wait to make these! love their cookies!
Hi Kat, yes you can definitely freeze the dough.
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 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.
This is my new go to recipe for chocolate chip cookies. It is the best
Thank you Debra!
Dasha Rusev says
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 🙂
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 🙂
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 ????
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.
I’ve also tried baking on a silicone pad, pizza stone and cookie sheet – which do you use?
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.
cecilia Bryant says
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.
cecilia Bryant says
Thank you so much. I have the dark brown sugar. I just hope they come out perfect. Crossing my fingers now.. Lol
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 🙂
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.
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.