NYC Thin and Gooey Cookies

Welcome to cookie heaven! These NYC Thin and Gooey Cookies are a delightful treat that boasts a rich flavor and a soft, chewy texture that will leave you craving more. Picture biting into a warm cookie with crisp edges and a perfectly gooey center that melts in your mouth. The aroma of freshly baked cookies wafts through your kitchen, filling it with cozy warmth—perfect for a family gathering, a special occasion, or just a sweet indulgence at home. These cookies are incredibly simple to make, bringing the essence of New York’s famed cookie scene right into your own kitchen. Grab your ingredients and get ready to bake the most delicious cookies you’ll ever taste!

Ingredients

• 2 cups all-purpose flour: This forms the base of your cookies and gives them structure.
• ½ teaspoon baking soda: A leavening agent that helps the cookies spread and rise slightly.
• 1 teaspoon cornstarch: Adds a softer texture and helps to achieve that tender gooeyness.
• ¾ teaspoon salt: Enhances the sweetness and balances flavors.
• 1 cup unsalted butter: The key to rich, buttery flavor; ensure it is melted and browned for depth.
• ¾ cup granulated sugar: Sweetness that contributes to crispness and color.
• ¾ cup packed brown sugar: Adds moisture, chewiness, and a hint of caramel flavor.
• 1 large egg: Provides structure and helps bind the ingredients.
• 1 large egg yolk: Enriches the dough for a softer texture.
• 1½ teaspoons pure vanilla extract: Adds a sweet, aromatic flavor that enhances the overall cookie.
• 2 tablespoons milk: Aids in moisture, making the mixture creamy and easy to work with.
• 8 ounces bittersweet chocolate (chopped into small to medium bite-size pieces): The star ingredient, providing melty chocolate goodness in every bite.

Step-by-Step Instructions

1. In a medium saucepan, melt the butter over medium heat. Stir frequently until it turns deep golden brown and releases a nutty aroma, about 5-7 minutes. Transfer to a heatproof bowl and let 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 this dry mixture aside.

4. 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.

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

6. Gradually add the dry mixture to the wet ingredients, stirring 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 and place them spaced apart on the prepared baking sheets. For optimal results, chill the dough in the refrigerator for at least 30 minutes before baking.

9. Bake the cookies for 10 minutes, then gently bang the cookie sheet against the counter. Bake for an additional 3-4 minutes until the edges are golden and the centers look slightly underbaked.

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

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Servings: 24 cookies
• Calories: Approximately 180 per cookie

Tips, Storage & Variations

• Tip: For the best flavor, make sure to not skip browning the butter. This step adds a nutty depth that truly elevates the cookies.
• Storage: Keep the cookies in an airtight container at room temperature for up to one week.
• Freezing: You can freeze dough balls for up to three months. Just bake them straight from the freezer; add a couple of extra minutes to the baking time.
• Variations: Try using semi-sweet or milk chocolate for a different flavor profile. You can also add nuts like walnuts or pecans for added texture.

FAQ

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

2. What if I don’t have cornstarch?
You can substitute it with an equal amount of flour, but cornstarch provides a softer texture.

3. Can I use different types of chocolate?
Absolutely! Feel free to use semi-sweet, milk chocolate, or even white chocolate if you prefer.

4. How long can the dough stay in the fridge?
You can refrigerate the dough for up to two days. Just wrap it tightly in plastic wrap.

5. Do these cookies get crisp as they cool?
No, they will remain soft and gooey in the center with slightly crisp edges.

6. Can I add nuts to the cookie dough?
Yes, chopped nuts like walnuts or pecans can be folded into the dough for added crunch.

People Also Ask

1. What is the secret to chewy cookies?
Using brown sugar and not overbaking are key for keeping cookies chewy.

2. How do I know when the cookies are done?
They should be slightly underbaked in the center, while the edges should be golden.

3. Can I make these cookies smaller?
Yes, just adjust the baking time accordingly by a few minutes for smaller cookies.

4. Why is my cookie dough crumbly?
This can happen if there is too much flour. Make sure to measure accurately, using the scoop-and-level method.

5. Can I use gluten-free flour?
Yes, you can substitute with a 1:1 gluten-free flour blend for a gluten-free option.

6. How can I enhance the chocolate flavor?
Adding a bit of espresso powder can intensify the chocolate flavor without adding noticeable coffee taste.

In conclusion, these NYC Thin and Gooey Cookies are a delightful way to bring a taste of the city to your home. Whether you are sharing them with friends or keeping them all to yourself, these cookies are sure to impress. Gather your ingredients, and don’t hesitate to try this recipe. Happy baking!