NYC Crispy Thin and Gooey Cookie Recipe

NYC Thin and Gooey Cookie Recipe –   everything you want in a treat: crispy edges, a gooey center, and packed with so much chocolate they feel like a warm hug in cookie form.

Have you ever scrolled through Instagram late at night and stumbled across a video that you couldn’t stop thinking about? That’s exactly how this cookie recipe was born. I was scrolling when a video popped up of someone reviewing New York City-style cookies, specifically one from Lucie’s Bakery. It looked so good in the video that I couldn’t stop thinking about it, even the next morning. So I did what any baker would do—I headed to my kitchen and recreated it. Let me tell you, it’s one of the best decisions I’ve ever made. These NYC Thin and Gooey Cookie Recipe are fun, indulgent, and totally worth the effort.

Here’s how you can make your own batch of NYC Thin and Gooey Cookie that capture everything you’d hope for: crispy edges, a gooey center, and lots of chocolate.

For more chocolate chip cookie recipes, here are some you might find interesting! 

• The Best Chocolate Chip Cookies
• Crumbl Copycat Cornbread Cookie Recipe
• Levain Copycat Caramel Coconut Chocolate Chip Cookie

Why You’ll Love This Recipe

This section will highlight what makes these cookies irresistible and why they should become your go-to.

• These cookies strike the perfect balance between crispy edges and a gooey center.
• Inspired by the best of New York City bakeries, they’ll make you feel like you’re walking through Central Park with a bag of fresh cookies.
• They’re packed with chocolate chunks, ensuring that every bite is loaded with rich, melted chocolate.
• The use of brown butter adds a nutty, toasty flavor that takes these cookies to the next level.
• Perfect for cookie lovers who appreciate large, bakery-style treats but with a unique thin and gooey twist.

Ingredients You’ll Need

In this section, I’ll walk you through the ingredients that make these cookies special and share a few tips along the way.

• All-purpose flour: This is the foundation of your cookie dough. Don’t substitute with cake flour or plain flour; all-purpose flour provides the perfect structure for this recipe.
• Cornstarch: A little bit of cornstarch gives these cookies a soft, tender texture while helping them stay gooey in the middle.
• Baking soda: Essential for giving the cookies just the right amount of lift without making them puffy.
• Salt: Balances the sweetness and enhances all the other flavors.
• Brown butter: This is the secret to the ultimate chocolate chip cookie. The nutty aroma and depth of flavor it brings are unmatched. Make sure to let it cool before mixing it into the dough.
• Granulated sugar and light brown sugar: The combination of white sugar and light brown sugar gives the cookies their perfect texture: crisp edges and a soft center.
• Egg and egg yolk: The extra egg yolk adds richness and chewiness to the cookie dough.
• Vanilla extract: For that classic cookie flavor.
• Milk: Just a touch for added moisture.
• Bittersweet chocolate: Chopped chocolate bars are a must for puddles of melted chocolate in every bite. You can use dark chocolate, milk chocolate chips, or even white chocolate chips for a twist.
• Sea salt: A sprinkle on top brings out the chocolate’s flavor and adds a sophisticated touch.

Step-by-Step Instructions – Thin and Gooey Cookie

This section will guide you through every step of the baking process with helpful tips for best results.

1. Brown the Butter: Start by browning your butter over medium heat. Stir frequently with a wooden spoon until it turns golden brown and smells nutty. Transfer it to a heatproof bowl and let it cool for about 10 minutes.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch. This step ensures the dry ingredients are evenly distributed for perfect cookies.
3. Cream the Sugars and Butter: In the bowl of a stand mixer fitted with a paddle attachment, beat the cooled brown butter with the granulated sugar and light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
4. Add Wet Ingredients: Mix in the egg, egg yolk, vanilla extract, and milk. Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly combined.
5. Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Avoid overmixing to maintain a tender texture.
6. Fold in the Chocolate: Use a rubber spatula to fold in the chopped bittersweet chocolate or milk chocolate chips. This is where you get those glorious pools of chocolate in every cookie.
7. Form the Cookie Dough Balls: Using a 3-tablespoon-sized cookie scoop, portion out all the dough. Take two scoops, press them together, and roll into a single large ball of dough. This creates that iconic large cookie size.

Chill and Bake

1. Chill the Dough: Place the cookie dough balls on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 25 minutes. This step is crucial for achieving the perfect texture.
2. Bake the Cookies: Preheat your oven to 350°F and use an oven thermometer to ensure accurate oven temperatures. Arrange the chilled cookie dough balls on a baking tray lined with parchment paper, leaving plenty of space between them. Bake for 10 minutes, then remove the baking sheet and bang it on the counter 3 times to create ripples. Return the cookies to the oven and bake for an additional 3–4 minutes, or until the edges are golden brown and the centers are gooey.
3. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Serve warm or store in an airtight container for the next day (if they last that long!).

Tips and Tricks – Thin and Gooey Cookie

This section offers helpful advice to ensure your cookies turn out perfectly every time.

• Use an Oven Thermometer: Oven temperatures can vary, so an oven thermometer helps ensure consistent results.
• Chill the Dough: Don’t skip this step! Chilling prevents the cookies from spreading too much and enhances their flavor.
• Customize the Chocolate: While bittersweet chocolate is my go-to, you can experiment with dark chocolate, milk chocolate chips, or white chocolate chips based on personal preference.
• Bang the Pan: This technique creates those beautiful ripples and keeps the cookies gooey in the center.
• Store Properly: Keep leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Tools You’ll Need

Tools Used to make these Thin and Gooey Cookie recipe!

• Medium saucepan: For browning the butter.
• Large mixing bowl: To combine the dry ingredients.
• Stand mixer with paddle attachment: For creaming the butter and sugars.
• Rubber spatula: For scraping the bowl and folding in chocolate.
• 3-tablespoon cookie scoop: For portioning the dough.
• Parchment paper: To line baking sheets and prevent sticking.
• Baking sheet: For baking the cookies.
• Plastic wrap: To cover the cookie dough while chilling.
• Wire rack: For cooling the cookies after baking.

FAQs – Thin and Gooey Cookie

Let’s address some common questions about this NYC Thin and Gooey Cookie Recipe.

Can I use cake flour instead of all-purpose flour?
I don’t recommend it for this recipe. All-purpose flour gives the cookies their perfect chewy texture, whereas cake flour might make them too soft.

What makes these cookies different from Levain cookies?
Levain Bakery cookies are thick and chunky, while these are thin with crispy edges and gooey centers—the best of both worlds!

Do I have to use brown butter?
Absolutely! Brown butter is a game-changer and gives these cookies a nutty, caramel-like depth of flavor.

Can I freeze the dough?
Yes! Form the cookie dough into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes to the bake time.

Cookie Troubleshooting

Sometimes things don’t go exactly as planned, but don’t worry—here are solutions for common cookie problems:

• My cookies spread too much: This often happens if the butter is too warm or the dough wasn’t chilled long enough. Make sure the brown butter is completely cool before mixing and chill the dough for at least 25 minutes before baking.
• My cookies didn’t spread at all: This could mean there was too much flour in the dough. Be sure to measure your flour correctly using the spoon-and-level method and avoid packing it into the measuring cup.
• The centers are too gooey: If the centers are underbaked for your preference, add 1–2 minutes to the bake time. Every oven is different, so an oven thermometer can help ensure accurate baking temperatures.
• The edges aren’t crispy: Ensure your oven is fully preheated before baking, and try baking a few extra minutes to achieve those golden brown, crispy edges.
• The cookies taste bland: Don’t skimp on the salt! Salt enhances the chocolate flavor and balances the sweetness. Also, using high-quality chocolate can make a big difference.
• Uneven baking: If one side of the cookie seems more cooked than the other, check your oven rack placement. The middle rack is ideal for even heat distribution.
• Too dry or cakey: Overmixing the dough can lead to dense or dry cookies. Mix just until the flour is incorporated, and avoid overbaking.

Storing and Freezing Instructions

Here’s how to keep your cookies fresh and delicious.

• Room Temperature: Store baked cookies in an airtight container for up to 3 days.
• Freezing Dough: Freeze cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag. Bake directly from frozen for fresh cookies anytime.
• Freezing Baked Cookies: Let the cookies cool completely, then wrap each one in plastic wrap and store in a freezer-safe container. Thaw at room temperature or warm in the oven for a few minutes.

Wrapping It Up – Thin and Gooey Cookie

This copycat recipe is my personal ode to the most outrageous cookies in New York City. Whether it’s your first time trying brown butter chocolate chip cookies or you’re a seasoned baker, these NYC Thin and Gooey Cookie will blow you away. With crispy edges, a gooey center, and plenty of chocolate chunks, they’re the ultimate treat. So grab a wooden spoon, preheat your oven, and bake a batch of these delicious cookies—you won’t regret it!

For more cookies or just fun recipes, here are some you should try! 

• Copycat Chocolate Mousse Cheesecake Factory
• Copycat Portillo’s Chocolate Cake Recipe
• Best Lofthouse Sugar Cookie Copycat Recipe

If you loved these NYC Thin and Gooey Cookie Recipe don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

NYC Thin and Gooey Cookies

Molly Murphy

everything you want in a treat: crispy edges, a gooey center, and packed with so much chocolate they feel like a warm hug in cookie form.

5 from 5 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 9 cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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 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 the butter turns a deep golden brown and releases a nutty aroma, about 5–7 minutes. Watch closely to avoid burning. Once browned, transfer the butter to a heatproof bowl and let it cool for about 10 minutes.
  1 cup unsalted butter
• Adjust an oven rack to the middle position. Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent the cookies from spreading too much during baking.
• In a medium mixing bowl, whisk together the flour, baking soda, salt, and cornstarch. Make sure the dry ingredients are evenly combined, then set the bowl aside.
  2 cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon cornstarch, ¾ teaspoon salt
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2–3 minutes, until the mixture becomes light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed.
  ¾ cups granulated sugar, ¾ cup packed brown sugar
• Scrape down the sides and bottom of the bowl again with a rubber spatula. Add the whole egg and mix on medium speed for 15–20 seconds. Then, add the egg yolk and repeat. Scrape the sides and bottom of the bowl once more, then add the vanilla extract and milk. Mix on low speed until fully incorporated. The batter should look smooth and glossy.
  1 large egg, 1 large egg yolk, 2 tablespoons milk, 1½ teaspoons pure vanilla extract
• Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until a soft dough forms, stopping to scrape down the bowl as necessary. Avoid overmixing, as this can make the cookies dense.
• Fold the chopped bittersweet chocolate into the dough using a rubber spatula, ensuring the chocolate is evenly distributed.
  8 ounces bittersweet chocolate
• Using a 3-tablespoon-sized cookie scoop, portion all the dough into balls. Once all the dough is scooped, take two balls and press them together to create a large “bakery-style cookie,” approximately a heaping ⅓ cup each. Roll the combined dough into smooth, even balls. Place four dough balls on each prepared baking sheet, spaced well apart. Transfer one baking sheet to the freezer for 15 minutes (or the fridge for 25 minutes) before baking. Keep the other sheets in the fridge while you bake the first batch.
• Place the chilled baking sheet in the preheated oven and bake for 10 minutes, until the cookies are puffed and slightly set in the center. Remove the cookie sheet from the oven and bang it on the counter three times. (You don’t need to bang it too hard, but make sure it’s firm enough to create ripples in the cookies.) Return the cookies to the oven and bake for an additional 3–4 minutes, depending on your preference. Bake until the edges are golden brown and the centers are pale and slightly underbaked. For a gooey center, bake for 3 minutes; for a crisper texture, bake for 4 minutes.
• Remove the baking sheet from the oven and let the cookies cool completely on the pan. The residual heat will help set the centers slightly. Once cooled, transfer the cookies to a wire rack or serve immediately for the best gooey texture.

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 after 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 cookie, brown butter, new york city, bakery

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