There’s something undeniably special about a warm cookie fresh from the oven, especially when it comes to NYC Thin and Gooey Cookies. These delightful treats boast a perfect balance of crisp edges and a rich, chewy center that melts in your mouth. The nutty aroma of brown butter fills your kitchen, creating a tempting atmosphere that beckons everyone to indulge. Ideal for any occasion, whether you’re hosting a gathering or simply treating yourself, these cookies bring sheer happiness with every bite. Their luxurious bittersweet chocolate pieces elevate them to a whole new level, making them a must-bake for cookie lovers everywhere.

Ingredients

• 2 cups all-purpose flour: Provides structure and helps create that perfect cookie texture.
• ½ teaspoon baking soda: Acts as a leavening agent, giving cookies their lift.
• 1 teaspoon cornstarch: Improves the texture, making cookies soft and chewy.
• ¾ teaspoon salt: Enhances flavor and balances the sweetness.
• 1 cup unsalted butter: The base for flavor and moisture; browning it adds a lovely depth.
• ¾ cup granulated sugar: Adds sweetness and contributes to the cookie’s crisp edges.
• ¾ cup packed brown sugar: Adds moisture and a rich flavor thanks to its molasses content.
• 1 large egg: Binds the ingredients together and adds richness to the dough.
• 1 large egg yolk: Provides extra fat for a chewier texture.
• 1½ teaspoons pure vanilla extract: Imparts a warm, aromatic flavor.
• 2 tablespoons milk: Helps to achieve the right dough consistency.
• 8 ounces bittersweet chocolate (chopped into small to medium bite-size pieces): Adds rich chocolate flavor that melts beautifully.

Step-by-Step Instructions

1. In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter turns deep golden brown and releases a nutty aroma, about 5 to 7 minutes. Transfer the melted butter to a heatproof bowl and let it cool for about 10 minutes.

2. Preheat your oven to 350°F and line two baking sheets with parchment paper.

3. In a mixing bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.

4. In a stand mixer, combine the cooled brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2 to 3 minutes until the mixture becomes light and fluffy.

5. Add the whole egg, egg yolk, vanilla extract, and milk to the mixture. Mix until smooth and glossy.

6. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms.

7. Gently fold in the chopped chocolate until evenly distributed throughout the dough.

8. Scoop and shape the dough into large cookie balls, spacing them apart on the prepared baking sheets. For optimal results, chill the dough before baking.

9. Bake the cookies for 10 minutes. After that, carefully bang the cookie sheet against the counter and then bake for an additional 3 to 4 minutes until the edges are golden and the centers are slightly underbaked.

10. Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 13-14 minutes
• Total Time: 35-34 minutes
• Servings: Approximately 18 cookies
• Calories: Approximately 180 calories per cookie

Tips, Storage & Variations

• Tips: For perfectly round cookies, use an ice cream scoop for uniform sizes. If you like your cookies extra chewy, don’t skip the step of chilling the dough.

• Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookie dough balls for up to 3 months. Bake directly from the freezer, adding a couple of extra minutes to the baking time.

• Variations: Mix in chopped nuts or swap half of the bittersweet chocolate with milk chocolate for a different flavor profile.

FAQ

1. Can I use salted butter instead of unsalted?
   Yes, but reduce the added salt to ½ teaspoon.

2. What can I substitute for all-purpose flour?
   A gluten-free all-purpose blend can work as a substitute.

3. How do I prevent the cookies from spreading too much?
   Chilling the dough before baking will help minimize spreading.

4. Can I add other types of chocolate?
   Absolutely! Feel free to mix in semi-sweet or white chocolate.

5. Why is my dough not forming?
   Ensure you are measuring both wet and dry ingredients accurately to achieve the right consistency.

6. How can I make the cookies chewier?
   Adding an extra egg yolk can improve the chewiness of your cookies.

People Also Ask (PAA) Expansion

1. What are NYC Thin and Gooey Cookies?
   They are a classic cookie known for their thin, crispy edges and chewy centers, typically made with brown butter and chocolate.

2. How long do I bake these cookies?
   Bake for about 13-14 minutes in total, with a short bang of the cookie sheet to create that perfect texture.

3. Can these cookies be frozen?
   Yes, you can freeze both the baked cookies and the unbaked dough.

4. What flavor of chocolate is best for this recipe?
   Bittersweet chocolate enhances the cookie’s flavor, but you can also use dark or semi-sweet chocolate.

5. Can I make them smaller?
   Yes, you can adjust the size of the cookie balls to your preference; just adjust the baking time accordingly.

6. How do I know when the cookies are done?
   The edges should be golden and the center should look slightly underbaked for that gooey texture.

7. What is the secret to gooey cookies?
   The combination of brown butter, the right balance of sugars, and slightly underbaking creates that chewy center.

8. Are these cookies suitable for sharing?
   Definitely! They make a wonderful treat for gatherings, parties, or gift-giving.

In conclusion, these NYC Thin and Gooey Cookies are a delightful addition to your baking repertoire. Rich in flavor and blissfully soft, they will surely bring smiles to the faces of those who enjoy them. Whether for yourself or to share with loved ones, take the time to bake these cookies. You won’t regret it, and neither will those lucky enough to taste them!