NYC Thin and Gooey Cookies

Name: NYC Thin and Gooey Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Cuisine: American
Ingredients: 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

When it comes to cookies, few can rival the delight that NYC Thin and Gooey Cookies bring. These incredibly rich and tender cookies boast a perfectly crispy edge, while the centers remain soft, chewy, and blissfully gooey. With a luscious butter flavor and the irresistible melt of bittersweet chocolate throughout, these treats are perfect for any occasion—whether you’re hosting a gathering or looking for a late-night indulgence. The aroma of freshly baked cookies wafting through your kitchen will have everyone swooning. Enjoy them warm with a glass of milk for an experience that transports you straight to a New York bakery.

Ingredients

2 cups all-purpose flour: Provides the structure for the cookies while keeping them tender.
½ teaspoon baking soda: Helps the cookies rise and become slightly fluffy.
1 teaspoon cornstarch: Contributes to the soft texture, making them chewy and gooey.
¾ teaspoon salt: Enhances the flavor and balances the sweetness.
1 cup unsalted butter: Adds richness; browning it deepens the flavor with a nutty aroma.
¾ cup granulated sugar: Sweetens the cookies and helps achieve a crisp texture.
¾ cup packed brown sugar: Adds moisture and a caramel-like flavor.
1 large egg: Binds the ingredients together for structure.
1 large egg yolk: Extra richness for a tender crumb.
1½ teaspoons pure vanilla extract: Infuses the cookies with warm, aromatic flavor.
2 tablespoons milk: Adds moisture to the dough for a soft, chewy cookie.
8 ounces bittersweet chocolate (chopped into small to medium bite-size pieces): Provides decadent chocolate flavor in every bite.

Step-by-Step Instructions

In a medium saucepan, melt the butter over medium heat, stirring frequently until it turns deep golden brown and gives off a nutty aroma, which takes about 5-7 minutes. Transfer the melted butter to a heatproof bowl and let it cool for about 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. Set this mixture aside.
In a stand mixer, combine the cooled brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until the mixture is light and fluffy.
Add the whole egg, egg yolk, vanilla extract, and milk to the mixture, mixing until everything is smooth and glossy.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms.
Gently fold in the chopped chocolate until it is evenly distributed throughout the dough.
Scoop and shape the dough into large cookie balls, placing them spaced apart on the prepared baking sheets. Chill the dough for optimal results before baking.
Bake the cookies for 10 minutes. After that, carefully bang the cookie sheet against the counter and 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 pan for a few moments before transferring them to a wire rack to cool completely.

Recipe Details

Prep Time: 15 minutes
Cook Time: 13-14 minutes
Total Time: 30 minutes (plus chilling time)
Servings: Approximately 24 cookies
Calories: Approximately 180 calories per cookie

Tips, Storage & Variations

For the best texture, chill the dough for at least 30 minutes before baking. This helps prevent them from spreading too much.
Store leftover cookies in an airtight container at room temperature for up to 5 days.
These cookies can also be frozen. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Thaw at room temperature before enjoying.
For a twist, consider adding chopped nuts or swapping half of the bittersweet chocolate with milk or white chocolate.

FAQ

1. Can I use salted butter instead of unsalted butter?
Yes, but reduce the added salt slightly to maintain balance.

2. What is the purpose of browning the butter?
Browning the butter adds a deep, nutty flavor that enhances the overall taste of the cookies.

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

4. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking.

5. I don’t have cornstarch, can I omit it?
While you can omit cornstarch, it does contribute to the chewy texture, so consider using an equal amount of flour instead.

6. What type of chocolate is best to use?
Bittersweet chocolate provides a rich flavor, but feel free to use semisweet chocolate if you prefer a sweeter cookie.

Conclusion

These NYC Thin and Gooey Cookies are sure to become a favorite in your household. With their perfect combination of textures and rich chocolate flavor, they are delightful at any time of day. Give this recipe a try, and don’t forget to share your cookie-making experience with friends and family. Happy baking!