These NYC Double Chocolate Cookies are thin, gooey, and packed with melty chocolate chips! Basically a chocolate lover's dream.

I made these cookies because sometimes one kind of chocolate just isn't enough. I wanted that New York bakery-style cookie, but with a thinner, chewier texture that feels decadent without being too heavy. These NYC Double Chocolate Cookies are inspired from my NYC Crispy Thin and Gooey Cookie Recipe they spread beautifully, get rippled edges from the bang technique, and have soft centers that stay gooey even after cooling. If you've been looking for a cookie recipe that delivers big-city bakery energy right from your own oven, this is it.

For more cookie recipe like this!

Why You'll Love These Cookies

These are the perfect mix of rich flavor and simple techniques. They spread into gorgeous thin cookies with gooey centers, making them irresistible to any chocolate lover.

They're NYC-style cookies-thin, gooey, and bakery-inspired.
Made with brown sugar for chewy texture and rich flavor.
Dark cocoa powder to give it a nice balance of sweet and not too sweet.
Loaded with chopped chocolate bars + chocolate chips for melty puddles.
Uses simple techniques like brown butter and the "minute mark" pan-bang method for rippled edges.
Stay soft at room temperature and store beautifully in an airtight container.
Perfect for any chocolate lover who wants New York-style cookies at home.

Ingredients - NYC Double Chocolate Cookies

Simple ingredients come together to make these NYC Double Chocolate Cookies, and you probably already have most of them in your pantry. For full recipe, check out the recipe card at the bottom of the page!

All-purpose flour: The base of the cookie dough for structure.
Dark cocoa powder: Gives these cookies their deep chocolate flavor.
Baking soda: Helps the cookies rise just enough while still spreading thin.
Cornstarch: Keeps the cookies soft and gooey. (Don't skip it-it's what gives these cookies their signature texture!)
Unsalted butter: Browned first to add a nutty, toasty flavor.
Granulated sugar: Adds sweetness and helps with spread.
Brown sugar: Keeps the centers chewy and adds depth.
Large egg + egg yolk: Helps bind the dough while also keeping the cookies gooey.
Pure vanilla extract: Enhances the chocolate flavor.
Milk: Keeps the dough smooth and workable.
Bittersweet chocolate: Chopped bars melt into gooey pools throughout the cookies. You can use chocolate chips, but melt and spread them on parchment first, then chop into pieces for homemade chunks.

Step-by-Step Instructions

These cookies come together quickly, and the pan-bang method gives them those rippled, thin edges.

Melt the butter in a saucepan over medium heat, stirring until it turns golden brown and smells nutty (about 5-7 minutes). Transfer to a bowl and let cool for 10 minutes.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and cornstarch.
In a large bowl, whisk the cooled butter with granulated sugar and brown sugar for 2-3 minutes until slightly thickened.
Whisk in the egg, then the yolk, until smooth and glossy. Stir in vanilla and milk.
Fold in the dry ingredients and chopped chocolate until a soft dough forms. Stop mixing when no flour streaks remain.
Scoop the dough into 3-tablespoon balls. Press two together for larger cookies (about ⅓ cup each). Roll into smooth balls and place 4 per sheet. Press a few extra chocolate chunks on top.
Bake for 10 minutes, then remove and bang the pan firmly on the counter 5-7 times (this creates ripples). Return to the oven for 3-4 minutes more-3 for gooey centers, 4 for slightly firmer edges. Bang once more when they come out.
Let the cookies cool completely on the pan before transferring to a wire rack.

A few simple tricks make all the difference when baking NYC Double Chocolate Cookies.

Use chopped chocolate bars in addition to chocolate chips for gooey puddles.
No chocolate bar? Melt chocolate chips, spread onto parchment, let it set, then chop into pieces.
Watch the "minute mark" when you bang the cookies-this step gives them their New York ripple look.
Let the brown butter cool before mixing, or your cookie dough will spread too much.
Don't skip the cornstarch-it's one of those simple techniques that keep these cookies thin but chewy.
For smaller cookies, bake the single scoops as-is and reduce bake time by 2-3 minutes.

Recommended Tools - NYC Double Chocolate Cookies

You don't need bakery equipment to make bakery-style cookies, just a few basics.

Medium saucepan (for browning butter)
Two parchment-lined baking sheets
Mixing bowls (one medium, one large)
Whisk + spatula
3-tablespoon cookie scoop

FAQs

Here are a few common questions about making NYC Double Chocolate Cookies.

What makes these NYC Double Chocolate Cookies different from regular chocolate chip cookies? They're thinner, packed with cocoa powder, and use the bang technique to create rippled edges with gooey centers.
Can I use regular chocolate chips instead of chopped chocolate bars? Yes, but chopped chocolate melts into gooier pools. You can also melt and chop chocolate chips for a quick hack.
Why do you bang the pan? The pan-bang technique forces air out at the right minute mark, creating ripples and that signature bakery look.
Do I need cold butter or room temperature butter? You'll start with cold butter in the pan, but once it's browned and cooled, it's ready to mix with the sugars.

Storing and Freezing

NYC Double Chocolate Cookies stay fresh for days and freeze beautifully. They'll stay soft at room temperature for up to 4 days when stored in an airtight container. For longer storage, freeze the baked cookies for up to 2 months. You can also freeze scooped cookie dough balls-just add 1-2 minutes to the bake time straight from the freezer.

Thin, gooey cookies with rippled edges and melty centers, just like the ones you'd find in New York. If you're a true chocolate lover, these are about to be your new favorite

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Recipe

NYC Double Chocolate Cookies

Molly Murphy

Thin, gooey, and packed with cocoa powder, brown sugar, and chocolate chips. A New York-style cookie recipe!

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings cookies

Ingredients

1 ¾ cups all-purpose flour
⅓ cup dark cocoa powder I like King Arthur brand
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 into small to medium bite size pieces. 2 chocolate bars for this!

Instructions

In a medium saucepan, melt the butter over medium heat, stirring frequently. Continue cooking until it turns a deep golden brown and smells nutty, about 5-7 minutes. Watch closely to avoid burning. Transfer to a heatproof bowl and let cool for 10 minutes.
1 cup unsalted butter
Adjust an oven rack to the middle position. Preheat to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Set aside.
1 ¾ cups all-purpose flour, ⅓ cup dark cocoa powder, ½ teaspoon baking soda, 1 teaspoon cornstarch, ¾ teaspoon salt
In a large bowl, whisk the cooled brown butter with granulated sugar and brown sugar for 2-3 minutes, until well combined and slightly thickened.
¾ cups granulated sugar, ¾ cup packed brown sugar
Whisk in the whole egg for about 15-20 seconds, then add the yolk and whisk again until smooth and glossy. Stir in the vanilla and milk.
1 large egg, 1 large egg yolk, 1½ teaspoons pure vanilla extract, 2 tablespoons milk
Switch to a spatula and fold in the dry ingredients and chopped chocolate until a soft dough forms. Scrape the sides as needed and stop once no flour streaks remain-don't overmix.
8 ounces bittersweet chocolate chopped into small to medium bite size pieces. 2 chocolate bars for this!
Using a 3-tablespoon scoop, portion the dough into balls. Press two balls together for big "bakery-style" cookies (about a heaping ⅓ cup each). Roll into smooth balls and place 4 per sheet. For extra chocolate puddles, press a few chunks into the tops before baking.
Bake for 10 minutes, until puffed and slightly set in the center. Remove the sheet and bang firmly on the counter 5-7 times to create ripples. Return to the oven and bake 3-4 more minutes-3 for gooey centers, 4 for crisper edges. Bang once more right out of the oven.
Let cookies cool completely on the pan (the residual heat will finish setting them). Then transfer to a wire rack-or eat warm for the ultimate gooey center.

Notes

Let the brown butter cool completely before adding it to the sugars; warm butter can alter the dough's texture and cause excessive spreading.
For extra chocolate puddles, press a few additional chocolate chunks onto the tops of the cookie dough balls before baking.
If you prefer a chewier texture, you can slightly underbake the cookies and allow them to set on the baking sheet for a few minutes before transferring them to a wire rack.
Use a cookie scoop for consistent sizing, ensuring even baking across your batches of cookies.
If you're baking multiple trays at once, rotate them halfway through the bake time for even browning.

Keyword nyc, thin, cookies

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NYC Double Chocolate Cookies Thin And Gooey Recipe