NYC Thin and Gooey Cookies Recipe

If you’ve ever dreamed of biting into the perfect NYC Thin and Gooey Cookies, today’s recipe will make those dreams a delicious reality. These bakery-style cookies manage that delicate balance: edges that are slightly crisp, centers that drip with melted chocolate, and a flavor so irresistible your kitchen will feel like a cozy downtown confectionery. Get ready for browned butter fragrance, puddles of chocolate, and the kind of gooey texture that makes eating just one an impossible feat!

Ingredients You’ll Need

This recipe shines thanks to a handful of everyday ingredients, each playing a crucial part in the signature flavor and texture of NYC Thin and Gooey Cookies. Don’t skip a single step or substitute – it’s the combination that creates true cookie magic!

• All-purpose flour: Gives the cookies structure but keeps the crumb light and tender.
• Baking soda: Helps the cookies spread for that signature thin texture.
• Cornstarch: Adds softness and a slightly chewy center, so every bite is perfectly gooey.
• Salt: Balances sweetness and enhances flavors, making chocolate and browned butter pop.
• Unsalted butter: Browning the butter infuses every cookie with toasty, nutty undertones you won’t get with plain melted butter.
• Granulated sugar: Delivers crisp edges and helps with spreading.
• Packed brown sugar: Deepens the chew and gives a caramel note thanks to its molasses content.
• Large egg: Ensures the dough binds together, giving structure and richness.
• Large egg yolk: Intensifies the chewiness, contributing to that dreamy gooey core.
• Pure vanilla extract: Amplifies flavor and rounds out sweetness.
• Milk: Adds just enough moisture for perfect consistency without making the cookies cakey.
• Bittersweet chocolate, chopped (two bars): Makes for molten pools that classic NYC Thin and Gooey Cookies are famous for.

How to Make NYC Thin and Gooey Cookies

Step 1: Brown the Butter

Start by melting the unsalted butter over medium heat in a saucepan. Stir frequently and watch closely—within 5 to 7 minutes, it’ll transform from yellow to deep golden brown, giving off a nutty aroma that sets these NYC Thin and Gooey Cookies apart. As soon as you see brown specks, remove from heat and pour into a heatproof bowl. Let it cool about 10 minutes so you don’t accidentally scramble your eggs later on!

Step 2: Prep Your Oven and Pans

While your butter cools, pop your oven rack in the middle, and preheat the oven to 350°F. Line two baking sheets with parchment paper to keep your cookies from overspreading and to make cleanup an absolute breeze.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. This step is easy to rush, but evenly mixed dry ingredients mean every cookie bakes up with the perfect thin, chewy, gooey texture we crave!

Step 4: Cream Butters and Sugars

Once the browned butter has cooled a bit, combine it with both the granulated and brown sugars in your stand mixer. Beat together on medium speed for 2–3 minutes; don’t skip this step! You’re aerating the dough for that iconic bakery-style bite.

Step 5: Add Eggs and Wet Ingredients

Pause to scrape down the sides of the bowl—those bits on the edge matter! Beat in the whole egg, then the yolk, each for about 20 seconds. Add the vanilla extract and milk; your dough will start looking glossy and irresistible right about now.

Step 6: Combine Wet and Dry Mixtures

With your mixer on low, gently add the dry ingredients to the wet. Mix just until the dough comes together. Overmixing is your enemy here; you want cookies that spread just enough and bake up delightfully tender!

Step 7: Fold in Chocolate

Swap to a rubber spatula and fold in your chopped bittersweet chocolate. Nothing beats the way big, uneven pieces melt into puddles in the final cookies, a hallmark of NYC Thin and Gooey Cookies.

Step 8: Scoop, Stack, and Chill

Use a large cookie scoop (3 tablespoons per scoop) to portion out dough balls. For each cookie, combine two scoops to make a bakery-sized mound (about a heaping ⅓ cup of dough). Place four on each prepared sheet, then chill one sheet in the freezer for 15 minutes — this keeps the cookies from spreading too thin in the oven. Pop the others in the fridge until it’s their time to bake.

Step 9: Bake and Perfect

Bake the chilled cookies for 10 minutes—don’t wander off! Remove from the oven, bang the sheet firmly on the counter three times to create that classic New York ripple. Slide the tray back in for another 3 to 4 minutes, depending if you want gooey centers (3) or a tad more crisp (4). The edges should be golden brown while the centers look just set and pale.

Step 10: Cool and Devour

Let the cookies cool right on the pan; the residual heat finishes the centers, making them perfectly gooey but not runny. Once completely cool, transfer to a wire rack or dig in for the ultimate NYC Thin and Gooey Cookies experience!

How to Serve NYC Thin and Gooey Cookies

Garnishes

For a bakery finish, top warm cookies with a light sprinkle of flaky sea salt—this makes the chocolate pop and cuts through the sweetness. For extra decadence, drizzle with melted chocolate or even a dash of powdered sugar before serving.

Side Dishes

These cookies are spectacular beside a tall glass of cold milk, but they’re also fantastic paired with freshly brewed coffee, a scoop of vanilla bean ice cream, or even a simple fruit salad for a lighter vibe. The contrast of gooey, rich cookie and cool, creamy ice cream makes for an unforgettable dessert.

Creative Ways to Present

Stack a few NYC Thin and Gooey Cookies in a parchment-lined bakery box tied with string for the sweetest homemade gift. Or set up a cookie bar with a selection of your favorite chocolates, nuts, and fruits so guests can customize their cookies with additional toppings—just like a New York bakeshop!

Make Ahead and Storage

Storing Leftovers

Cooled cookies can be stored in an airtight container at room temperature for up to three days. If you want to keep that gooey texture, toss a piece of bread into the container; it’ll absorb excess air moisture and keep cookies ultra-soft.

Freezing

NYC Thin and Gooey Cookies freeze beautifully! Chill portioned dough balls on a tray until solid, then pack into zip-top bags, squeezing out extra air. Bake straight from frozen—add an extra minute or two to the baking time for perfect results. Baked cookies can also be frozen; thaw at room temperature for quick treats anytime.

Reheating

To revive that just-baked gooey center, pop a cookie in the microwave for 8 to 10 seconds. You can also warm them in a 300°F oven for about 5 minutes if feeding a crowd. They’ll taste as if they just came from a New York bakery window!

FAQs

What makes NYC Thin and Gooey Cookies different from regular chocolate chip cookies?

It’s all about texture: these cookies are intentionally thin with crisp edges, but the center stays thick and gooey thanks to browned butter, extra egg yolk, and the ripple technique (banging the tray). Chopped chocolate also gives you molten pockets, unlike chips that hold their shape.

Why brown the butter for this recipe?

Browning butter brings out toasty, nutty flavors that set NYC Thin and Gooey Cookies apart from the typical chocolate chip cookie. The extra richness pairs incredibly well with bittersweet chocolate and brown sugar for deeper, more complex flavor.

Can I use chocolate chips instead of chopped chocolate?

You can, but for best results, use chopped chocolate bars. They melt irregularly, creating ribbons and pools throughout each bite—chips tend to retain their shape and don’t ooze the same way. That’s a big part of the NYC Thin and Gooey Cookies experience!

Is chilling the dough essential?

Absolutely! Chilling solidifies the fat so cookies hold their shape in the oven, preventing them from overspreading and keeping the centers gooey. Even a short chill in the freezer gives you that classic cookie-shop look and texture.

How big should the cookies be?

Don’t be shy—these are meant to be bakery-sized! Combining two scoops creates cookies nearly one-third cup each, so you get that dramatic, indulgent presentation. It’s an essential part of the NYC Thin and Gooey Cookies charm.

Final Thoughts

If you’re looking for cookies that rival your favorite New York bakery, these NYC Thin and Gooey Cookies will not disappoint. They’re everything a cookie should be: crisp, chewy, messy with chocolate, and impossible to forget. Gather your ingredients, follow each step, and get ready to wow yourself, your friends, and anyone else lucky enough to snag a bite!

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