NYC Thin and Gooey Cookies

Name: NYC Thin and Gooey Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ teaspoon baking soda; 1 teaspoon cornstarch; ¾ teaspoon salt; 1 cup unsalted butter (brown 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)

There’s something truly magical about sinking your teeth into a warm, gooey cookie that captures the essence of a busy New York City bakery. These NYC Thin and Gooey Cookies deliver that indulgent experience right at home. With their crisp edges and soft, melting chocolate centers, these cookies are a delightful treat for any occasion. The aromatic notes of browned butter mingle beautifully with the rich bittersweet chocolate, creating a flavor profile that is both comforting and irresistible. Perfect for a late-night snack or served at your next gathering, these cookies promise to be a crowd-pleaser, ensuring that everyone’s sweet tooth is satisfied.

Ingredients

2 cups all-purpose flour: This is the foundation of your cookie, providing structure.
½ teaspoon baking soda: This helps the cookies rise and achieve a chewy texture.
1 teaspoon cornstarch: A secret ingredient for softness and thickness in the cookies.
¾ teaspoon salt: Enhances the flavors and balances the sweetness.
1 cup unsalted butter: Used in brown butter form for a nutty, rich flavor.
¾ cup granulated sugar: Adds sweetness and contributes to the cookie’s crispness.
¾ cup packed brown sugar: Offers moisture and depth of flavor.
1 large egg: Binds the ingredients together.
1 large egg yolk: Adds extra richness for a gooier texture.
1½ teaspoons pure vanilla extract: Infuses a wonderful warm flavor.
2 tablespoons milk: Keeps the dough moist and helps with dough consistency.
8 ounces bittersweet chocolate (chopped into small to medium bite-size pieces): The star ingredient that melts beautifully in the cookies.

Step-by-Step Instructions

In a medium saucepan, melt the unsalted butter over medium heat. Stir frequently until it turns deep golden brown and develops a nutty aroma, which should take about 5-7 minutes. Let it cool for 10 minutes.
Preheat your oven to 350°F. Line two baking sheets with parchment paper for easy cookie removal.
In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch. Set this mixture aside.
In a stand mixer, beat the cooled brown butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
Add the whole egg, egg yolk, vanilla extract, and milk to the bowl. Mix until everything is smooth and well combined.
Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
Fold in the chopped bittersweet chocolate evenly into the dough, ensuring every bite has a piece of chocolate.
Scoop and shape the dough into large balls. Chill the cookie dough balls in the refrigerator for at least 30 minutes before baking.
Place the chilled dough balls on the prepared baking sheets. Bake for 10 minutes. At the 10-minute mark, gently bang the baking sheet on the counter to help the cookies spread. Bake for an additional 3-4 minutes until the edges are golden and the centers look slightly underbaked.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe Details

Prep Time: 30 minutes (plus chilling)
Cook Time: 13-14 minutes
Total Time: 45-60 minutes (not including chilling time)
Servings: 24 cookies
Calories: Approximately 200 per cookie

Tips, Storage & Variations

Tip: For even baking, make sure your cookie dough balls are uniform in size.
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
Freezing: You can freeze unbaked dough balls for up to 3 months. Just thaw before baking and add a minute or two to the bake time.
Variations: Consider adding a pinch of cinnamon for warmth, or using a mix of chocolate chips and chopped nuts for added texture.

FAQ Section

1. Can I use salted butter instead of unsalted butter?
Yes, but reduce the added salt in the recipe to ensure the cookies are not too salty.

2. What can I use instead of cornstarch?
You can substitute cornstarch with an equal amount of all-purpose flour if needed.

3. How do I know when my cookies are done?
The edges should be golden brown while the centers will look slightly underbaked.

4. Can I make these cookies smaller?
Absolutely! Just adjust the baking time, as smaller cookies will bake faster.

5. How do I store leftover cookie dough?
Wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days.

6. Is it necessary to chill the dough?
Chilling the dough helps develop flavor and improve texture, resulting in a better cookie.

Conclusion

I invite you to give these NYC Thin and Gooey Cookies a try. Each bite offers a delightful mix of texture and flavor that is utterly enjoyable. Whether indulging in them yourself or sharing with loved ones, these cookies are sure to bring joy. Enjoy baking and savor every gooey morsel!

NYC Thin and Gooey Cookies

Print Recipe

Experience the magic of NYC bakeries with these indulgent thin and gooey cookies, featuring crisp edges and soft chocolate centers.

Author: hannah-reed
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 60 minutes
Yield: 24 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 (brown 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 unsalted butter in a medium saucepan over medium heat until deep golden brown, about 5-7 minutes. Let cool for 10 minutes.
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a mixing bowl, whisk together flour, baking soda, salt, and cornstarch; set aside.
In a stand mixer, beat brown butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, egg yolk, vanilla extract, and milk; mix until smooth.
Gradually add dry mixture to wet ingredients, stirring until a soft dough forms.
Fold in chopped bittersweet chocolate.
Scoop and shape dough into large balls; chill in the refrigerator for at least 30 minutes.
Place dough balls on prepared baking sheets and bake for 10 minutes. Bang the baking sheet on the counter, then bake for an additional 3-4 minutes.
Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.