Inspired by “The Cookie” at Metropolitan Market in Seattle – this recipe is 6 years in the making:
- 2 sticks (one cup) salted butter, softened
- 1 cup dark brown sugar
- 1/2 cup fine granulated sugar
- 2 eggs
- 1 tbsp vanilla (I like using vanilla bean paste)
- 2.5 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup Belgian dark chocolate callets (I used Callebaut)
- 1 cup chopped bittersweet baking chocolate
- 1 cup semisweet chocolate chips
- 2 cups toasted chopped pecans (toast at 410 degrees F for 8 minutes or so, but watch closely as they can go from toasty to burnt quickly)
- Maldon smoked sea salt
Preheat oven to 410 degrees F. Cream together butter and sugars. Beat in eggs and vanilla. Add in flour, salt, cornstarch, baking powder, and baking soda and mix. Stir in chocolate chips and nuts until incorporated.
Scoop into fairly large cookies (I use my cookie scoop, but I’d say it’s about 1/4 cup of dough) and sprinkle with smoked salt. Bake on parchment paper lined sheet for around 10 minutes until lightly golden, and then carefully slide parchment paper off of baking sheet and allow cookies to cool entirely on parchment paper before storing.
by butfirstcoffee427
38 Comments
Ooo looks awesome! Nice and chonky.
Looks delicious! Thank you for sharing your recipe!
I do love to see a recipe that is years in the making! I’ll have to try this asap. These look delicious!!
Thank you so much for actually including the recipe!
Congrats on 6 years of work paying off! Love to see this kind of dedication 😉
Those cookies look SO good!!
Amazing! 🤩 I’ll be right over with the milk! 🥛
Those look amazing!
Look delicious 😍 we live in the area, love the Met Market cookies!!
What does the cornstarch do? I haven’t seen that in a cookie recipe before. Also do you rest your dough in the refrigerator?
Those are beautiful!!!
I’ve been using the Tollhouse recipe on the Nestle chips bag but I see some nice deviations, here. Your recipe has:
– Less granulated and more brown sugar. Same total.
– Dark instead of light brown sugar
– A bit more flour.
– Adds cornstarch and baking powder to the baking soda.
– Three kinds of chocolate instead of one.
– Pre-toasted Pecans. Brilliant!
– Sea salt instead of table salt. Duh.
– Use of parchment. More even and easier cleanup. Again: duh.
They look awesome. I just baked my mid-year batch so will try this recipe for my x-mas eve batch.
This is the content im here for!
They look delicious!🤤
No refrigeration before baking? 🫨
Those look INCREDIBLE!
Why don’t people use grams!!!
Indeed! Looks good 🍪
😍
Beauties!!
I saw the picture and instantly thought, “Please tell me the recipe is included!” It looks so good
Looks like perfection!
Wow they look amazing!
I need to try this ASAP. Those are big ass cookies. How many do you get from a batch?
Wow! Those look absolutely incredible. Might try this soon.
These look incredible! I only tried “The Cookie” by chance this past weekend. Instantly obsessed. Thanks for sharing!
Love it
Those look amazing!
They look great! By chance, do you know the weight of all the chocolate?
Thank you for sharing the recipe! I look forward to baking these cookies!
I WILL TAKE 1000 OF THESE PLEASE AND THANK YOU
Ooh nice! I’m definitely joining the rest and baking this this weekend.
Yummo. They look like the perfect Mrs Fields!
Bless you for sharing your recipe!!
This is almost exactly my cookie recipe with difference add-ins(that varies anyway) but no maldon salt. The sugar ratio came from the Good Eats chocolate chip cookie episode.
It’s not perfected if you’re still measuring with cups. /s
P.S. I have trouble believing 2 tsp of Cornstarch would do anything… What’s the purpose?
Omgggg luscious! Way to go!! Yumm I want some!
Wow!!!Those are some next level cookies!! Thank you so much for sharing!!
I love the Met Market cookie! Got hooked when I lived there and every time I’m in Seattle I get at least 4 to bring back home.
Oh my god you’re my hero as a fellow met market the cookie fan