Hello, Good News! If you’re looking for a delicious and easy cookie recipe that will impress your friends and family, you’ve come to the right place. In this article, we’ll show you how to make the famous Met Market Cookie at home, using simple ingredients and a few tips and tricks. The Met Market Cookie is a soft, chewy, and buttery cookie that is loaded with Belgian chocolate and toasted walnuts. It’s a favorite at the Metropolitan Market, a high-end grocery store chain in the Pacific Northwest. These cookies are so good that they have been dubbed “The Cookie” by many Seattleites.
But you don’t have to travel to Seattle to enjoy these cookies. You can make them in your own kitchen, with our easy and detailed recipe. We’ll guide you through every step of the process, from toasting the walnuts to sprinkling the fleur de sel. You’ll also learn some interesting facts about the history and ingredients of these cookies, and how to customize them to your liking. So grab your apron and let’s get baking!
What Makes the Met Market Cookie So Special?
The History of the Met Market Cookie
The Met Market Cookie was created by pastry chef Laurie Pfalzer in 2004, when she was working at the Metropolitan Market in Seattle. She wanted to create a cookie that would stand out from the crowd, and appeal to both kids and adults. She experimented with different types of chocolate, nuts, and salt, until she found the perfect combination. She also decided to make the cookies extra-large, about 4 inches in diameter, to give them a wow factor.
The cookies were an instant hit with customers, who loved their soft texture and rich flavor. They soon became the signature item of the bakery department, and were featured in local media and magazines. The cookies were also sold at other locations of the Metropolitan Market chain, which now has eight stores in the Seattle area. The cookies are still made fresh every day, using high-quality ingredients and Pfalzer’s original recipe.
The Ingredients of the Met Market Cookie
The Met Market Cookie is made with simple ingredients that you can find in any grocery store. However, there are a few key ingredients that make these cookies extra special:
- Belgian chocolate. The cookies use two kinds of high-quality chocolate: semisweet and bittersweet Callebaut chocolate. Callebaut is a Belgian brand that is known for its rich and smooth chocolate products. The semisweet chocolate adds sweetness and creaminess to the cookies, while the bittersweet chocolate adds depth and complexity. The cookies have generous chunks of both types of chocolate, which melt in your mouth.
- Toasted walnuts. The cookies also have crunchy toasted walnuts, which add texture and nuttiness to the cookies. The walnuts are toasted in the oven for 8-10 minutes, until they are golden and fragrant. Then they are coarsely chopped and mixed into the cookie dough. The toasted walnuts contrast nicely with the soft cookie dough and the melted chocolate.
- Fleur de sel. The final touch that makes these cookies irresistible is a sprinkle of fleur de sel on top of each cookie before baking. Fleur de sel is a type of sea salt that is harvested by hand from salt ponds in France. It has a delicate flavor and a crunchy texture that enhances the sweetness of the cookies. It also balances out the richness of the butter and chocolate, and adds a hint of saltiness that makes you want more.
The Method of Making the Met Market Cookie
The method of making these cookies is similar to any other cookie recipe, but there are a few tips and tricks that will help you achieve the best results:
- Creaming the butter and sugars. The first step is to cream together the butter, granulated sugar, and brown sugar until smooth. This will create air pockets in the dough that will make the cookies soft and fluffy. You’ll want to use slightly softened butter, not melted or cold butter, for this step. You can soften butter by leaving it at room temperature for about 15 minutes, or by microwaving it for 10-15 seconds.
- Adding the eggs and vanilla extract. The next step is to beat in the eggs and vanilla extract into the butter-sugar mixture. This will add moisture and flavor to the dough. You’ll want to use large eggs for this recipe, and make sure they are at room temperature before adding them. You can bring eggs to room temperature by placing them in a bowl of warm water for about 10 minutes. You’ll also want to use pure vanilla extract, not imitation, for the best flavor.
- Whisking the dry ingredients. The next step is to whisk together the flour, baking soda, and salt in a separate bowl. This will ensure that the dry ingredients are evenly distributed and that there are no lumps in the dough. You’ll want to use all-purpose flour for this recipe, and measure it correctly by spooning it into a measuring cup and leveling it off with a knife. You’ll also want to use baking soda, not baking powder, for this recipe, as baking soda reacts with the brown sugar to create a chewy texture.
- Combining the wet and dry ingredients. The next step is to gradually add the dry ingredients to the wet ingredients and mix until well combined. You’ll want to do this slowly and gently, using a wooden spoon or a rubber spatula, to avoid overmixing the dough. Overmixing can result in tough and dense cookies, so you’ll want to stop mixing as soon as the flour is incorporated.
- Stirring in the chocolate chips and nuts. The final step is to stir in the chocolate chips and nuts into the cookie dough. You’ll want to use semisweet and bittersweet chocolate chips for this recipe, or chop up some chocolate bars if you prefer. You’ll also want to use toasted walnuts for this recipe, which you can toast in the oven or on the stovetop. You can also omit the nuts if you have a nut allergy or don’t like them.
- Dropping the cookie dough. The next step is to drop rounded tablespoonfuls of the cookie dough onto a baking sheet lined with parchment paper. You’ll want to leave about 2 inches of space between each cookie, as they will spread in the oven. You can also use an ice cream scoop to make larger cookies, if you prefer. You’ll want to bake the cookies in a preheated oven at 375°F (190°C) for 8-10 minutes, until they are lightly golden around the edges.
- Sprinkling the fleur de sel. The final touch is to sprinkle some fleur de sel on top of each cookie before baking. This will add a crunchy and salty contrast to the sweet and soft cookies. You can also use coarse sea salt or kosher salt if you don’t have fleur de sel, but fleur de sel is recommended for its delicate flavor.
- Cooling the cookies. The last step is to remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will allow the cookies to set and firm up, while still retaining their softness. You can enjoy these cookies warm or at room temperature, or store them in an airtight container for up to 3 days.
A Detailed Table Breakdown of the Met Market Cookie Recipe
To help you make these cookies at home, we’ve prepared a detailed table breakdown of the Met Market Cookie Recipe. This table will show you the exact measurements of each ingredient, as well as some possible substitutions and variations. You can also adjust the servings of this recipe by using the slider at the top of the table.
|Unsalted butter||1 cup (226 g)||You can use salted butter, but reduce the amount of salt in the recipe by 1/4 tsp.|
|Granulated sugar||1 cup (200 g)||You can use white or cane sugar.|
|Brown sugar||1 cup (220 g)||You can use light or dark brown sugar.|
|Large eggs||2 (100 g)||You can use medium eggs, but add an extra yolk for more richness.|
|Vanilla extract||1 tsp (5 ml)||You can use almond extract or maple syrup for a different flavor.|
|All-purpose flour||2 1/2 cups (312 g)||You can use whole wheat flour or gluten-free flour for a healthier option.|
|Baking soda||1 tsp (5 g)||You can use baking powder, but increase the amountby 1/4 tsp.|
|Salt||1/2 tsp (3 g)||You can use fine or coarse salt, but adjust the amount accordingly.|
|Semisweet chocolate chips||1 1/2 cups (255 g)||You can use milk or dark chocolate chips, or chop up some chocolate bars.|
|Bittersweet chocolate chips||1 1/2 cups (255 g)||You can use semisweet or dark chocolate chips, or chop up some chocolate bars.|
|Walnuts||1 cup (120 g)||You can use pecans, almonds, or pistachios, or omit the nuts altogether.|
|Fleur de sel||A pinch (0.5 g)||You can use coarse sea salt or kosher salt, but use less than a pinch.|
FAQs About the Met Market Cookie Recipe
What is the origin of the name “Met Market Cookie”?
The name “Met Market Cookie” comes from the Metropolitan Market, a high-end grocery store chain in the Pacific Northwest, where these cookies were first created and sold. The Metropolitan Market is known for its quality products and services, as well as its bakery department, which offers a variety of fresh and delicious baked goods. The Met Market Cookie is one of the most popular items in the bakery, and has become a signature product of the store.
How do I store the Met Market Cookies?
The Met Market Cookies can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months, and thaw them at room temperature before serving. To reheat them, you can microwave them for 10-15 seconds, or bake them in a 300°F (150°C) oven for 5 minutes, until they are warm and soft.
Can I make the Met Market Cookies vegan or gluten-free?
Yes, you can make some adjustments to the recipe to make it vegan or gluten-free. To make it vegan, you can replace the butter with vegan butter or coconut oil, the eggs with flax eggs or applesauce, and the chocolate chips with vegan chocolate chips. To make it gluten-free, you can replace the all-purpose flour with gluten-free flour or oat flour, and add 1/4 tsp of xanthan gum to help bind the dough.
Can I use different types of chocolate or nuts for the Met Market Cookies?
Yes, you can use different types of chocolate or nuts for the Met Market Cookies, depending on your preference and availability. You can use milk or dark chocolate chips instead of semisweet and bittersweet chocolate chips, or chop up some chocolate bars of your choice. You can also use pecans, almonds, or pistachios instead of walnuts, or omit the nuts altogether if you have a nut allergy or don’t like them.
How do I toast the walnuts for the Met Market Cookies?
To toast the walnuts for the Met Market Cookies, you can either use the oven or the stovetop method. For the oven method, preheat the oven to 350°F (175°C) and spread the walnuts in a single layer on a baking sheet. Bake for 8-10 minutes, stirring once halfway through, until they are golden and fragrant. For the stovetop method, heat a large skillet over medium-high heat and add the walnuts. Cook for 5-7 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them.
Why do I need to sprinkle fleur de sel on top of the Met Market Cookies?
The fleur de sel is a key ingredient that makes these cookies so special. Fleur de sel is a type of sea salt that is harvested by hand from salt ponds in France. It has a delicate flavor and a crunchy texture that enhances the sweetness of the cookies. It also balances out the richness of the butter and chocolate, and adds a hint of saltiness that makes you want more. You can also use coarse sea salt or kosher salt if you don’t have fleur de sel, but fleur de sel is recommended for its delicate flavor.
How do I measure the flour correctly for the Met Market Cookies?
The way you measure flour can affect the texture and consistency of your cookies. If you measure flour incorrectly, you can end up with too much or too little flour in your dough, which can result in dry or flat cookies. The best way to measure flour is to use a kitchen scale and weigh the flour in grams. However, if you don’t have a scale, you can use a measuring cup and spoon. To do this, you need to spoon the flour into the measuring cup and level it off with a knife. Do not scoop the flour directly from the bag or container, as this can pack the flour and result in too much flour in your dough.
How do I know when the Met Market Cookies are done?
The Met Market Cookies are done when they are lightly golden around the edges, but still soft and pale in the center. They will continue to cook and firm up as they cool on the baking sheet, so don’t overbake them. You can also check the doneness of the cookies by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, the cookies are done. If it comes out with wet batter, the cookies need more time in the oven.
Can I make the Met Market Cookie dough ahead of time?
Yes, you can make the Met Market Cookie dough ahead of time and refrigerate it for up to 3 days, or freeze it for up to 3 months. This will allow the flavors to develop and intensify, and also make it easier to scoop and shape the cookies. To refrigerate the dough, wrap it tightly in plastic wrap and store it in an airtight container. To freeze the dough, shape it into balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer them to a freezer bag or container. When you’re ready to bake, let the dough thaw slightly at room temperature, then sprinkle with fleur de sel and bake as directed.
Can I double or halve the Met Market Cookie recipe?
Yes, you can double or halve the Met Market Cookie recipe, depending on how many cookies you want to make. To double the recipe, simply multiply all the ingredients by 2 and use two baking sheets to bake the cookies. To halve the recipe, simply divide all the ingredients by 2 and use one baking sheet to bake the cookies. You may need to adjust the baking time slightly depending on the size of your cookies and oven.
We hope you enjoyed this article about how to make the best Met Market Cookie recipe at home. These cookies are soft, chewy, buttery, chocolatey, nutty, and salty – everything you want in a cookie. They are easy to make with simple ingredients and a few tips and tricks. They are also customizable and adaptable to your preferences and dietary needs. They are perfect for any occasion, whether it’s a snack, a dessert, or a gift.
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