Thick NYC-Style Gooey Chocolate Chip Cookies Step-by-step instructions

Before you start

Before starting, measure all ingredients and chill the butter and eggs if not already cold. Line a baking sheet with parchment paper and have a large cookie scoop ready. The dough will need to freeze for at least 2 hours, so plan ahead. Preheat the oven only when you are ready to bake, not before. The cookies are baked from frozen, so the oven temperature should be set to 350°F (175°C) just before baking.

Instructions

Creaming and Mixing

1. 1Make the Cookie Dough
   In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup cold cubed butter on high speed for 2 minutes until creamy and slightly lightened. Add 1 cup packed dark brown sugar and 3 tablespoons white sugar, and beat on medium-high for 2 to 3 minutes until fluffy and well combined. Scrape down the bowl. Add 1 cold egg, 1 cold egg yolk, and 1 tablespoon vanilla bean paste, and beat on medium until fully incorporated, about 30 seconds. The mixture should look smooth and glossy.
   Look for The butter and sugars are fluffy and the mixture is smooth when the egg is fully incorporated.
   Tip Use cold butter straight from the fridge; it helps the cookies stay thick and gooey inside.
2. 2Whisk Dry Ingredients
   In a separate medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon espresso powder, and 1/2 teaspoon salt. Make sure there are no lumps and the espresso powder is evenly distributed.
   Look for The dry ingredients are uniform in color and free of lumps.
   Tip Espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
3. 3Combine Wet and Dry
   With the mixer on low speed, gradually add the dry flour mixture to the butter mixture, mixing until just a few streaks of flour remain. Stop the mixer and fold in 1 cup semi-sweet chocolate chips and 1/2 cup milk chocolate chunks with a rubber spatula, mixing just until evenly distributed. Do not overmix.
   Look for The dough is cohesive with chocolate pieces evenly distributed, and no dry flour remains.
   Tip Overmixing develops gluten and makes the cookies tough; fold gently.

At the end of this phase, the butter and sugars should be light and fluffy, and the dough should be cohesive with chocolate pieces evenly distributed. The dough should be thick and slightly sticky, but hold together when pressed.

The color will be a warm caramel brown from the dark brown sugar. The aroma is buttery and sweet with a hint of vanilla. Before moving on, ensure no dry flour remains and the chocolate is evenly mixed.

Chilling and Baking

4. 4Scoop and Freeze
   Using a large 4-ounce cookie scoop or a measuring cup, scoop the dough into tall, rough balls. Place them on a parchment-lined baking sheet, leaving space between each. Freeze the dough balls for at least 2 hours, or until completely firm.
   Look for The dough balls are firm to the touch and hold their shape when pressed.
   Tip Freezing solid is key to the thick, gooey center; do not skip this step.
5. 5Preheat Oven
   When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the frozen dough balls on the prepared sheet, spacing them at least 3 inches apart.
   Look for The oven reaches 350°F (175°C) and the baking sheet is ready.
   Tip Baking from frozen ensures the centers stay gooey while the edges crisp.
6. 6Bake the Cookies
   Bake the frozen dough balls at 350°F (175°C) for 17 minutes, until the edges are golden amber and the tops are set but the centers still look slightly moist. The cookies will continue to set as they cool.
   Look for Edges are golden, tops are set, and the centers are slightly soft to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the gooey center is the goal.

After freezing, the dough balls should be rock hard. When baked, the edges will turn golden amber and the tops will set, while the centers remain soft and slightly puffed. The kitchen will smell of toasty butter and chocolate.

The cookies should have a craggy, uneven surface. Before removing from the oven, check that the edges are deeply browned and the centers are just set but still soft. They will firm up as they cool.

Cooling and Serving

7. 7Cool and Serve
   Remove the baking sheet from the oven and let the cookies cool on the hot sheet for 10 minutes. Then transfer them to a wire rack to cool completely, or serve warm. The cookies are best enjoyed slightly warm when the chocolate is molten.
   Look for The cookies are set enough to lift but still soft in the center.
   Tip Cooling on the sheet allows the centers to finish setting without overbaking.

After cooling on the baking sheet for 10 minutes, the cookies should be firm enough to lift but still warm and soft in the center. The tops may have a few cracks, revealing the gooey interior. When you break one open, the chocolate should be molten and the center should be moist and tender. The edges should be crisp and crunchy. Serve warm for the best texture and flavor.

Common mistakes

One common mistake is overmixing the dough after adding the flour, which develops gluten and leads to tough cookies. Mix only until the flour is just incorporated, then fold in the chocolate. Another mistake is baking the cookies from a thawed state, which causes them to spread too much and lose their thickness.

Always bake from frozen. Overbaking is also easy to do; the cookies should look slightly underdone in the center when you take them out. Finally, using warm butter will result in flat, greasy cookies, so make sure the butter is cold.

How to tell it’s done

The cookies are done when the edges are golden amber and the tops are set but the centers still look slightly moist and soft. The internal temperature of the cookie is not a reliable indicator; instead, rely on visual cues.

After 17 minutes, the edges should be crisp and browned, while the center will appear slightly underdone. The cookies will continue to set as they cool on the hot baking sheet. If you prefer a firmer center, bake for 1 to 2 minutes longer, but be careful not to overbake, as the gooey center is the hallmark of this recipe.

• Egg dishes: 160°F (71°C) in the thickest part