That’s right… it’s not just ANY Cookie we are talking here… it is THE Cookie!! Let me explain….
If I’m honest, when I found out my husband and I were moving back to Washington, I was devastated. I had a really poor experience when we lived here 6 years ago and those memories were branded in mind as all this place could offer. Looking back with a MATURE eye (I’m mature, I swear..) I realize my experience had a lot more to do with the fact that it was my first time truly living away from home (across the country, might I add), I was 22, knew nobody, and had NO job and NO money and less to do with this place in general.
My husband arrived a month before me and was busy scouring the area sending me pictures of places we used to go, places he thought I’d be excited to try, etc. One night he said he was exploring our new neighborhood and came across a magical place called Metropolitan Market (fondly called Met Mart in this family) which is a local grocer with an in house bakery, specialty foods, the works! He sent me a picture of their famous bakery item.. THE COOKIE and I was like uhhhhhhhhhhhh I NEED TO GO THERE NOW AND EAT THAT!!! Seriously though look…
Flash forward a year and a half: I literally bring every out-of-town guest to Met Mart the first day they arrive to visit for the cookie! (is that weird?)
I’ve been eyeing the ingredients they have listed on the display card and thinking for a while.. I want to make a cookie inspired by this! So… let’s see… what does the sign say I need:
- Two kinds of Belgian chocolate- that should be easy
- Toasted walnuts- I can do that
- Real butter…
….well considering I don’t know what “fake” butter is (nor do I want to) I knew I could deliver on that too.
Ok I’m being sarcastic about the two kinds of Belgian chocolates.. I spent about 10 seconds browsing the Met Mart aisles for Belgian chocolate but then I stopped because I was
lazy excited to get home to bake! Nestle chocolate would just have to do..
In the end these cookies seriously exceeded expectations. They started out as a fun experiment but will most likely become my new go-to cookie. I think the biggest key here is using only brown sugar which I’d never done but resulted in a chewy cookie that had almost a caramel flavor. I had fun testing with different chill tactics too which I’ll dedicate a blog post to later. For now- LETS MAKE THE COOKIE!!!!!
Yields: 2 dozen cookies (approx) – prep time: 30 min/2 hour/overnight (read on for explanation)– bake time: 14 minutes
2 cups all purpose flour
1 cup butter (softened to room temp)
2 cups brown sugar packed
2 tsp pure vanilla extract
2 eggs at room temp
1 tsp salt
1/2 tsp baking soda
Belgian chocolate chocolate chips or chunks of your choice
1 cup chopped walnuts- toasted
Sea salt as desired
Step One: Assemble the troops
Step Two: Take one cup of the chopped walnuts and put them on the stove over medium-high heat. Watch them closely and toss them around using a wooden spoon. You know they are done when they have slightly browned in color and are fragrant – be careful not to burn them! Remove from heat.
Step Three: Cream the butter in your mixer until very smooth.
Step Four: Add in the packed brown sugar one cup at a time, scraping down the sides of the bowl as needed to be sure the sugar and butter get really incorporated and creamed. It should look something like this:
Step Five: While the butter and sugar continue to mix, add the eggs in one at a time.
note: having the eggs at room temp is an important step you shouldn’t and don’t need to skip! Adding cold eggs to the room temp butter defeats the purpose of having room temp butter. The end result will be a smooth batter. Run warm water over the eggs for 2-3 min and that will do the trick!
Step Six: After the eggs are mixed in, add the vanilla and continue mixing until combined.
Step Seven: In a separate bowl, mix the flour, salt and baking soda with a whisk or fork. Add this dry mixture to the wet mixture 1/2 at a time while the mixer is running. Stop just as the dough comes together.
Step Eight: Add in the chocolate chips and toasted walnuts and mix with spatula until fully distributed.
Step Nine: Take a quiet moment alone to appreciate the beauty you have just created…. aka eat the dough that’s on the paddle!!! (what did you think I meant?)
Step Ten: This is the important part… CHILL YOUR DOUGH. No really!! it makes a HUGE difference (more to come in future post). I suggest chilling your dough overnight for the most tender and chewy cookies but totally understand that sometimes you can. not. wait. In that case, chill for AT LEAST 30 minutes or 2 hours if you don’t want to do overnight. But honestly you’re a grown-up so if you wanted to put them in the oven right away I CAN’T STOP YOU! Isn’t being a grown-up awesome? Once your desired time has passed, preheat your oven to 350 degrees.
Step Eleven: Using a cookie scoop (or two spoons) scoop the dough and put on a cookie sheet lined with parchment paper. I usually only cook about 6 at a time to be sure they cook evenly.
You can have fun with this part, as I did, and stack scoops on top of eachother for a thicker, larger cookie. If you flatten the first scoop and keep the second one circular, you create a cookie with thin crispy edges and a thick, soft, chewy center (MY PERSONAL FAV!) Like this:
Another fun tip: to make your cookies picture perfect, add extra chocolate chips on top before baking 🙂
Step Twelve: Finally, sprinkle with sea salt (if desired) and bake in the oven for 14 minutes.
Step Thirteen: Take the cookies out of the oven and immediately sprinkle with more sea salt if desired. Let the cookies cool on the baking sheet for 5 minutes and then on a wire rack for at least another 5. Pour yourself some ice cold milk and ENJOY!!!