NYC Double Chocolate Cookies
Thin, gooey, and packed with cocoa powder, brown sugar, and chocolate chips. A New York–style cookie recipe!
Servings 10 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.
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.