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NYC Thin and Gooey Cookies

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Experience the delightful blend of crispy edges and a gooey center with these NYC Thin and Gooey Cookies infused with browned butter and loaded with bittersweet chocolate chunks.

Ingredients

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  • 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

  1. Melt the unsalted butter in a medium saucepan over medium heat, stirring frequently until golden brown, about 5-7 minutes. Let it cool for 10 minutes in a heatproof bowl.
  2. Preheat oven to 350°F and line two baking sheets with parchment paper.
  3. In a mixing bowl, whisk together flour, baking soda, salt, and cornstarch; set aside.
  4. In a stand mixer, beat the cooled brown butter with granulated sugar and packed brown sugar on medium speed until light and fluffy, about 2-3 minutes.
  5. Add the egg, egg yolk, vanilla extract, and milk; mix until smooth.
  6. Gradually incorporate dry ingredients into the wet mixture until a soft dough forms.
  7. Fold in the chopped bittersweet chocolate.
  8. Using a scoop, form large cookie balls and place them on the prepared baking sheets, spacing them apart.
  9. For best results, chill the dough before baking.
  10. Bake for 10 minutes; then, bang the baking sheets against the counter to flatten cookies and return to oven for another 3-4 minutes until edges are golden and centers are slightly underbaked.
  11. Cool on the baking sheet for a few moments before transferring to a wire rack to cool completely.

Notes

Chill the cookie dough for at least 30 minutes before baking for the best texture. Store in an airtight container for up to 5 days or freeze dough balls for up to 3 months.

Nutrition

Keywords: NYC cookies, gooey cookies, chocolate cookies, dessert, baking, sweet treat

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