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
Flour
Salt
Baking Soda
Baking Powder
Butter
Brown Sugar
White Sugar
Eggs
Vanilla (optional)
Dark Chocolate Chips
Belgium Dark Chocolate
Walnuts
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
Jumbo Chocolate Chip Walnut Cookies
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
Instructions
- 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 1/3 measuring cup.
- Preheat oven to 370 degrees Fahrenheit and bake for 10 minutes or until golden brown around the edges.
Nutrition
This recipe was originally posted on April 22, 2015, we’ve tweaked it a bit since then.
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Terry says
The one thing I did not notice in the recipe is the use of the French sea salt that they put on the outside before baking. Should I just salt the dough when I scoop them out? Or do you think they just salt the cookie sheet before they drop the cookie?
simplyhomecooked says
Hi Terry, for this recipe I kept the salt out (personal preference). They actually add the salt when they take the cookies out of the oven and they are still soft. I watched them do that 🙂 I hope that helps and I hope you love this recipe! 🙂
Stefan Steiner says
Great recipe! I only made some very minor tweaks and the results are awesome! My Filipino wife loves them so much that we decided to make them in the Philippines. I couldn’t get butter from the local little store so I got Magnolia Butter-licious which is a cross between butter and margarine. The results are close even after having to hand mix everything and the house Inside is 85F. Thanks so much for a such a great recipe.
simplyhomecooked says
Hi Stefan, thank you for your kind review and feedback! I am happy to hear that you and your wife enjoy this recipe 🙂 and I’m happy that it still worked out with those conditions 🙂
Grace says
Can you give a little more detailed instructions as to how you toast the walnuts? Thanks!
simplyhomecooked says
Hi Grace, place 1 layer of walnuts (not overlapping) onto a baking sheet. Toast in the middle rack at 350 degrees F for about 7 minutes. I hope you enjoy this cookie recipe 🙂
Naama says
WOW!!! 👏🏻👏🏻👏🏻 they’re incredible! these cookies were the highlight of our trip to Seattle so i was so excited when i found your recipe. I used an ice cream scoop and they came out thick and gooey and crispy on the edges, I’m not even a cookie person, but these are hands down the best cookies i’ve ever had. We also replaced walnuts with toasted pecans and they fit really nicely. Thank you for sharing this!
simplyhomecooked says
Wow Naama, that’s so great to hear! Thank you for taking the time to write such an awesome review of these chocolate chip cookies!
Patricia Bertrand says
Looked everywhere for that Belgian chocolate couldn’t find it at Met Market found it at Trader Joe’s one pound for 4.99..Yah!!!👍👍👍👍👍
simplyhomecooked says
Hi Patricia, that is so awesome that you found it there! I hope you love these chocolate chip walnut cookies 🙂
Ronda Miller says
What is the secret to keeping the cookies high and fat instead of FLAT? They still taste good but I want them to stay full. Thank you!
simplyhomecooked says
Hi Ronda, how long did you refrigerate the chocolate chip cookie dough for? The longer they are refrigerated the higher they stand after baking.
Pam says
I’m wondering where you found 51% chocolate. I can’t seem to find it anywhere.
simplyhomecooked says
Hi Pam, I buy this chocolate from a store here in WA called metropolitan Market. You can also purchase it online as well.
Pam says
What brand is it?
simplyhomecooked says
Hi Pam, the brand of the Belgian chocolate I use is Callebaut.
Pam says
Thanks so much for your replies. Unfortunately I cannot find Callebaut 51% chocolate anywhere online. I guess I’ll just give something else a try. I was recently out in Tacoma and had a Metropolitan Mart “The Cookie”. They were so amazing that I immediately tried to find the recipe. I look forward to trying yours soon.
simplyhomecooked says
Hi Pam, Tacoma metropolitan market actually sells this chocolate there. That’s where I get it from 🙂
Kevin says
What percent cacao is the shaved dark chocolate
simplyhomecooked says
Hi Kevin, sorry I am out of the country currently and Im not sure what percent cacao that chocolate was. When I get back I will look at it for you.
simplyhomecooked says
Hi Kevin, as promised we are back home so I went ahead and checked the percentage for you. The chocolate is 51 %.
Bart says
Just made these cookies, they turned out awesome! I hadn’t scrolled down far enough in the comments to see what % cacao you used and for my first batch I used 72%. Cookies are good but I think for the next round I’ll try and match your recommendation as the cookie definitely lacks the distinct sweetness of the Met version because of the higher cacao. Great recipe though
simplyhomecooked says
Hi Bart, thank you so much for your feedback and review! I am happy to hear that you enjoyed this recipe! 🙂
Keri says
Love these cookies at the met.market and happy to find your cookie recipe. However….. they taste awesome but totally flat like so many others I read. My idea is the flour. I used bluebird grain flour ( used for baking) I will have to work on this! Thanks
simplyhomecooked says
Thanks for the feedback, Keri! I’ll try that and see if that’s the case here.
Adalynne says
How do you suggest storing these cookies after making them?
simplyhomecooked says
Hi Adalynne, I store the baked cookies at room temperature in an airtight container.
Kirsten says
I never leave comments on any recipe BUT i just have to let you know these cookies are amazzzzzing!!! We couldn’t get enough of them. I now always have them already scooped and ready in the freezer so if we want a little treat i can just stick a couple in the oven. Best recipe! Thanks!
simplyhomecooked says
Thats so awesome Kristen! I do the same 🙂 Love having ready to bake cookie dough on hand, especially when I have unexpected guests.
Janine says
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?
simplyhomecooked says
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 🙂
Jennifer says
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.
simplyhomecooked says
Jennifer, I’m so glad you found this recipe! Thank you for taking the time to share your experience! 🙂
Osl says
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!
simplyhomecooked says
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.
Candice says
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
simplyhomecooked says
I’m glad this recipe was a winner for you Candice!
sasha says
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.
simplyhomecooked says
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”!
sasha says
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!!!
!
sasha says
trying these cookies rn im so excited to see how they turnout!! 🙂
Maria says
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!
simplyhomecooked says
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 🙂
Linda says
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?
simplyhomecooked says
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.