"The Cookie" is one of the best chocolate chip cookies you will ever consume, with Belgian chocolate, toasted walnuts, and some fleur de sel.
Ingredients
2cupswalnuts
1cupbutter, slightly softened*
1cupdark brown sugar, packed
1/2cupwhite sugar
2eggs, large
1Tablespoonvanilla extract
2 1/2cupsall-purpose flour
1teaspoonsea salt or kosher salt
1teaspoonbaking soda
1cupbittersweet chocolate chips**
1cupsemisweet chocolate chips**
fleur de sel for garnish
Instructions
Preheat oven to 350 degrees Fahrenheit. Spread walnuts onto cookie sheet and bake for 8-10 minutes, until aromatic and have a slightly toasted appearance on top. Remove from oven and increase oven temperature to 400 degrees Fahrenheit. Let walnuts cool completely and chop coarsely.
In a stand mixer, cream the butter and sugars until smooth. Add the eggs and vanilla and mix until combined. Add the flour, salt, and soda all at once and mix until just combined- it's okay if there are some streaks of flour left in the dough. Add chocolate chips and walnuts and mix until incorporated- just a few seconds. Do not overmix.
Scoop slightly heaping cookie dough balls using a 12 cookie scoop***, and place on parchment-lined cookie sheets, 4 per sheet. Flatten cookie dough balls slightly with palm and sprinkle each cookie dough ball with a pinch of fleur de sel.
Bake cookies one sheet at a time for 12-15 minutes, until the cookies are a deep golden brown on the top and edges. Remove from oven and let cool for 5 minutes before eating.
Notes
*We used salted butter for this recipe to counteract all of the sugar and chocolate, but it does lend to a saltier cookie, especially considering the cookies are topped with a sprinkle of fleur de sel. Use unsalted butter for a more standard salt-to-cookie ratio. You'll also want to make sure your butter isn't too soft when you make these cookies- just a few seconds in the microwave will slightly soften them so that you can cream them in a stand mixer with sugar is perfect (not room temperature). **If you're in a pinch or only have access to standard chocolate chips, we recommend using semisweet chocolate chips for this cookie. *** A heaping size 12 cookie scoop will give you a cookie that's close in size to the cookies served at the Met Market. If you don't have a cookie scoop, you can weigh each cookie until the dough balls are 6 ounces, then gently round them with your hands, and flatten the tops with the palm of your hands. If you prefer to make smaller cookies, you may use a size 16 cookie scoop and bake the cookies for about 10-12 mins or until golden brown on the edges and top.- You may substitute another nut in this cookie such as macadamia nuts or pecans. - You may use regular brown sugar instead of dark brown sugar, but dark brown sugar helps develop that deep, wonderful flavor that we've enjoyed in every bite of The Cookie.