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NYC Thin and Gooey Cookies

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Delightful NYC Thin and Gooey Cookies with a crispy edge and soft, gooey center, filled with bittersweet chocolate.

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 for 5-7 minutes until deep golden brown and nutty.
  2. Transfer melted butter to a heatproof bowl and cool for 10 minutes.
  3. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  4. Whisk together all-purpose flour, baking soda, salt, and cornstarch in a mixing bowl and set aside.
  5. In a stand mixer, combine cooled brown butter with granulated sugar and brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
  6. Add the whole egg, egg yolk, vanilla extract, and milk. Mix until smooth and glossy.
  7. Gradually add the dry mixture to the wet ingredients, blending until a soft dough forms.
  8. Gently fold in chopped bittersweet chocolate until evenly distributed.
  9. Scoop and shape dough into large cookie balls, spaced apart on prepared baking sheets. Chill dough for optimal results.
  10. Bake cookies for 10 minutes, bang the cookie sheet against the counter, then bake for an additional 3-4 minutes until edges are golden and centers are slightly underbaked.
  11. Cool on the pan for a few moments before transferring to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes for best results. Store cookies in an airtight container for up to one week.

Nutrition

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