NYC Thin and Gooey Cookies

If you’re dreaming of enjoying a bite of the iconic New York City cookie, you’re in for a treat with this recipe for NYC Thin and Gooey Cookies. These cookies are the perfect combination of crispy edges and a gooey center, with rich chocolate melting in every bite. The mouthwatering aroma of freshly baked cookies will fill your kitchen, making it hard to resist snagging one straight from the oven. Perfect for cozy evenings at home or as a delightful dessert at gatherings, these cookies are sure to impress. Whether paired with a glass of cold milk or enjoyed on their own, each cookie exudes warmth and indulgence that will keep you coming back for more.

Ingredients

2 cups all-purpose flour: The base of your cookie dough, providing structure.
½ teaspoon baking soda: Helps the cookies rise and become soft.
1 teaspoon cornstarch: Enhances the chewiness of the cookies.
¾ teaspoon salt: Balances the sweetness and enhances flavor.
1 cup unsalted butter: Adds richness and moisture; browning it gives a nutty depth.
¾ cup granulated sugar: Sweetens and helps create a crisp texture.
¾ cup packed brown sugar: Adds moisture and a hint of caramel flavor.
1 large egg: Binds the ingredients together.
1 large egg yolk: Enriches the dough for a softer texture.
1½ teaspoons pure vanilla extract: Enhances the overall flavor profile.
2 tablespoons milk: Adds moisture for a gooey center.
8 ounces bittersweet chocolate (chopped): Provides intense chocolate flavor and melt-in-your-mouth experience.

Step-by-Step Instructions

In a medium saucepan, melt the butter over medium heat. Stir frequently until it turns deep golden brown, about 5-7 minutes. Allow to cool for 10 minutes.
Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a mixing bowl, whisk together the flour, baking soda, salt, and cornstarch until well combined.
In a stand mixer, beat the cooled brown butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the egg, egg yolk, vanilla extract, and milk to the mixture, and mix until smooth.
Gradually add the dry ingredients to the wet mixture until a soft dough forms.
Fold in the chopped bittersweet chocolate until evenly distributed.
Scoop and shape the dough into large balls and place them on the prepared baking sheets. Chill the dough for at least 30 minutes.
Bake the cookies for 10 minutes, gently banging the cookie sheet against the counter to flatten them, then bake for an additional 3-4 minutes, until the edges are golden and the centers are slightly underbaked.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Recipe Details

Prep Time: 30 minutes (plus chilling time)
Cook Time: 13 minutes
Total Time: 43 minutes (not including cooling)
Servings: Approximately 12 cookies
Calories: Approximately 250 per cookie

Tips, Storage & Variations

Tips: Make sure to chill the dough as this helps prevent the cookies from spreading too much while baking. Use high-quality chocolate for the best flavor.
Storage: Store cookies in an airtight container at room temperature for up to a week. Place parchment paper between layers to avoid sticking.
Freezing: Freeze dough balls before baking for up to 3 months. Bake straight from the freezer, adding a minute or two to the cooking time.
Variations: Experiment with using half dark chocolate and half white chocolate for a delightful twist. You can also add chopped nuts or a sprinkle of sea salt on top for extra flavor.

FAQ Section

Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to avoid overly salty cookies.
What if I don’t have cornstarch?
You can omit it, but the cookies may be slightly less chewy.
Can I use chocolate chips instead of chopped chocolate?
Absolutely! Chocolate chips work just as well.
How do I know when the cookies are done baking?
The edges should be golden brown while the centers remain slightly underbaked.
Can I make the dough ahead of time?
Yes, the dough can be prepared a day in advance and kept in the refrigerator.
What’s the best way to serve these cookies?
Enjoy them warm with a glass of milk or coffee for a delightful treat.

Conclusion

These NYC Thin and Gooey Cookies are sure to become a favorite in your baking repertoire. Their delightful texture and rich flavor make them an irresistible treat for any occasion. We invite you to try this recipe and experience the joy of creating warm, gooey cookies right in your kitchen. Happy baking!

NYC Thin and Gooey Cookies

Print Recipe

Enjoy a bite of the iconic New York City cookie with this recipe for NYC Thin and Gooey Cookies, featuring crispy edges and a gooey center.

Author: amanda-lewis
Prep Time: 30 minutes
Cook Time: 13 minutes
Total Time: 43 minutes
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cornstarch
¾ teaspoon salt
1 cup unsalted butter
¾ cup granulated sugar
¾ cup packed brown sugar
1 large egg
1 large egg yolk
1½ teaspoons pure vanilla extract
2 tablespoons milk
8 ounces bittersweet chocolate (chopped)

Instructions

Melt the butter in a medium saucepan over medium heat, stirring frequently until it turns deep golden brown, about 5-7 minutes. Allow to cool for 10 minutes.
Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a mixing bowl, whisk together the flour, baking soda, salt, and cornstarch until well combined.
In a stand mixer, beat the cooled brown butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg, egg yolk, vanilla extract, and milk to the mixture, and mix until smooth.
Gradually add the dry ingredients to the wet mixture until a soft dough forms.
Fold in the chopped bittersweet chocolate until evenly distributed.
Scoop and shape the dough into large balls and place them on the prepared baking sheets. Chill the dough for at least 30 minutes.
Bake the cookies for 10 minutes, banging the cookie sheet against the counter to flatten them, then bake for an additional 3-4 minutes, until the edges are golden and the centers are slightly underbaked.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.