Name: NYC Thin and Gooey Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ teaspoon baking soda; 1 teaspoon cornstarch; ¾ teaspoon salt; 1 cup unsalted butter; ¾ cups 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

If you’re a cookie lover with a soft spot for that irresistible combination of crispy, caramelized edges and a gooey, chocolate-studded center, these NYC Thin and Gooey Cookies will absolutely steal your heart. Inspired by the legendary treats you’d find in New York’s top bakeries, these cookies are a playful balance of brown butter richness, bittersweet chocolate, and a melt-in-your-hand texture that’s truly next level. They’re perfect for indulging yourself or impressing everyone at your next gathering—honestly, one bite and you’ll see why they’re a dessert dream come true!

NYC Thin and Gooey Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of NYC Thin and Gooey Cookies is that the ingredient list is refreshingly straightforward, but each one plays an essential role in creating that iconic taste and texture. Let’s take a closer look at exactly what you’ll need and why it matters:

All-purpose flour: The backbone of your dough, providing the perfect structure and chew without weighing the cookies down.
Baking soda: Just the right touch of leavening power to help those edges crisp up and the center stay light.
Cornstarch: A little secret that keeps the cookies extra tender and ensures each bite is soft and gooey.
Salt: Absolutely essential to balance sweetness and make all those rich flavors pop.
Unsalted butter: Browning this is the key to deep, toasty flavor and a delicious aroma you’ll crave.
Granulated sugar: Brings classic sweetness and helps get those irresistible crispy edges.
Brown sugar: Adds rich caramel notes and a touch of moisture for the perfect soft middle.
Large egg & large egg yolk: The duo that gives structure, a little extra richness, and helps bind the dough beautifully.
Pure vanilla extract: For that warm bakery aroma and depth you expect from the best cookies.
Milk: Just a splash keeps everything luscious and helps create that glorious gooey center.
Bittersweet chocolate: Chopped chocolate bars create rich, melted pockets—don’t skimp, this is the magic!

How to Make NYC Thin and Gooey Cookies

Step 1: Brown the Butter

Begin by melting your unsalted butter in a medium saucepan over medium heat. Watch carefully and stir frequently as it melts, bubbles, then foams, before finally turning a deep golden brown and releasing a nutty scent. This takes around 5 to 7 minutes—don’t walk away at this stage! Once browned, immediately transfer it to a heatproof bowl and let it cool for about 10 minutes. This step is what gives NYC Thin and Gooey Cookies their signature depth of flavor.

Step 2: Prep Your Pans and Oven

Position your oven rack in the middle, then preheat your oven to 350°F. Line two baking sheets with parchment paper. This not only prevents sticking but also stops your cookies from spreading too much, helping them keep those pretty, bakery-worthy edges.

Step 3: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, salt, and cornstarch. The cornstarch is your gooey guarantee, so make sure all these dry ingredients are well blended before you set the bowl aside.

Step 4: Cream the Butter and Sugars

Once your brown butter has cooled, add it to the bowl of a stand mixer along with the granulated and brown sugars. Beat on medium speed for about 2 to 3 minutes until light and fluffy. Be sure to pause and scrape down the sides of your bowl as needed—this ensures every bite of NYC Thin and Gooey Cookies is even in flavor and texture.

Step 5: Add the Eggs, Vanilla, and Milk

Scrape down your bowl, then incorporate the whole egg. Mix for just 15 to 20 seconds, add the egg yolk, and repeat. Follow with vanilla extract and milk, and blend on low until smooth and glossy. These steps add richness, moisture, and help the cookies stay gooey in the middle.

Step 6: Combine the Wet and Dry Ingredients

With your mixer running on low, gradually add the dry ingredients to the wet. Mix only until just combined—a soft dough should form. Overmixing can give you tough cookies, so stop as soon as you see no dry streaks.

Step 7: Fold in the Chocolate

Using a rubber spatula, gently fold in the chopped bittersweet chocolate. Those wonderfully sized chunks are what make NYC Thin and Gooey Cookies so full of chocolate in every bite. Even distribution is the goal!

Step 8: Scoop and Shape the Dough

Portion the dough with a 3-tablespoon cookie scoop. For big, bakery-style cookies, press two scoops together (this is a heaping 1/3 cup of dough), and roll gently into a smooth ball. Space at least four of these chunky dough balls per sheet. Pop one baking sheet in the freezer for 15 minutes (or the fridge for 25 minutes) to chill—which helps control spreading. Keep the next tray in the fridge so it’s ready for round two!

Step 9: Bake, Bang, and Blaze to Perfection

Bake the chilled cookies for exactly 10 minutes, until they’re puffed and slightly set. Quickly remove the sheet and bang it on the counter three times—the gentle shock creates those marvelous cookie ripples. Put them back in the oven for another 3 minutes if you want the classic gooey center, or 4 minutes for a bit more chew. The trick to NYC Thin and Gooey Cookies is to take them out while they’re still a little underdone in the middle, with golden brown edges just begging for a bite.

Step 10: Cool and Serve

When they’re done, let them cool right on the baking sheet so the residual heat can gently finish setting the centers. After they’ve cooled, transfer to a wire rack, or if you’re feeling impatient (trust me, I get it!), dig in right away for a molten chocolate experience.

How to Serve NYC Thin and Gooey Cookies

Garnishes

If you want to take your NYC Thin and Gooey Cookies to the next level, sprinkle a pinch of flaky sea salt over each warm cookie as soon as they come out of the oven. The salt amplifies the deep chocolate and brown butter flavors, making every bite taste even more decadent. You can also press a few extra pieces of chocolate onto the tops after baking for an extra gooey presentation.

Side Dishes

Although these cookies are the main event, pairing them with a side of cold vanilla ice cream or a glass of icy-cold milk creates a dessert combo that’s simply out of this world. For coffee lovers, a fresh cup of espresso or cold brew is perfect for balancing out all the richness.

Creative Ways to Present

Create a “cookie board” with your NYC Thin and Gooey Cookies as the star, surrounded by berries, mini marshmallows, or even dipped in chocolate. Stack them in a bakery-style box, tie with string, and you have a thoughtful, homemade gift. Or, cut the cookies into quarters for an easy sharable dessert platter at your next party.

Make Ahead and Storage

Storing Leftovers

If you have any NYC Thin and Gooey Cookies left (no judgment if you don’t!), store them in an airtight container at room temperature for up to 3 days. To keep them soft, tuck a slice of bread in the container—the cookies will absorb the moisture from the bread and stay perfectly chewy.

Freezing

NYC Thin and Gooey Cookies freeze exceptionally well! You can freeze the baked cookies for up to 2 months—just cool completely, then store in a freezer bag. Prefer fresh-baked every time? Freeze the unbaked dough balls instead, and bake directly from frozen, adding a minute or two to the baking time for that bakery-fresh gooeyness.

Reheating

For the ultimate gooey center all over again, pop your stored cookie in a 300°F oven for about 3–4 minutes, or microwave for 10–15 seconds. The chocolate melts, the centers soften, and your NYC Thin and Gooey Cookies taste just-baked—magic!

FAQs

Can I use chocolate chips instead of chopped chocolate?

Absolutely! While chopped chocolate gives those dramatic gooey pools, chocolate chips also work and still make the cookies delicious. Try to use a good quality bittersweet chip for the best NYC Thin and Gooey Cookies experience.

Why is my dough spreading too much?

If your cookies are coming out flat, it could be that the butter was still too warm, or the dough wasn’t chilled enough before baking. Always cool the brown butter and don’t skip that crucial chilling step for the classic NYC Thin and Gooey Cookies look and feel.

Do I have to use a stand mixer?

Nope! While a stand mixer makes the process easier, you can totally make NYC Thin and Gooey Cookies with a hand mixer or even by hand, especially if you enjoy a bit of an arm workout. Just be sure to cream the sugars very well to get the right texture.

Is it possible to make these cookies gluten-free?

Yes—swap the all-purpose flour for a cup-for-cup gluten-free baking mix. Just watch the dough for texture; you may need to add a tablespoon more milk if it feels dry. The result will still be dangerously gooey and satisfying.

What if I prefer a smaller cookie?

If you want bite-sized NYC Thin and Gooey Cookies, use a regular 1.5 tablespoon cookie scoop and reduce the baking time by a couple of minutes. The gooey center and crispy edges will still be there in every mini bite!

Final Thoughts

If you’re longing for the ultimate chocolate chip experience, there’s truly nothing quite like baking a batch of NYC Thin and Gooey Cookies at home. They’re surprisingly simple yet knock-your-socks-off delicious, and every gooey, chocolate-packed bite is like a warm hug fresh from the oven. Give them a try, and don’t be surprised if they become your new signature cookie!