Thick NYC-Style Gooey Chocolate Chip Cookies Tips, FAQ & printable recipe

Tips for success

For the best texture, use a kitchen scale to portion the dough into exactly 4-ounce balls. This ensures even baking and the proper ratio of crisp edge to gooey center. If you don't have a scale, a generous 1/2 cup of dough per cookie is about right.

The dough is quite sticky, so wet your hands slightly when shaping the balls. You want them to be tall and rough, not smooth and compact, which helps create those craggy tops.

The cookies are best enjoyed within a few hours of baking, but they can be stored in an airtight container at room temperature for up to 3 days. To reheat, place a cookie on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes, or microwave for 15 seconds.

If you want to freeze the baked cookies, let them cool completely, then wrap individually in plastic wrap and place in a zip-top bag. Thaw at room temperature or reheat directly from frozen.

Variations

• Double Chocolate: Replace 2 tablespoons of the all-purpose flour with 2 tablespoons unsweetened cocoa powder. Use dark chocolate chips instead of semi-sweet, and add 1/2 cup white chocolate chunks for extra sweetness.
• Nutty Crunch: Add 1/2 cup toasted, chopped walnuts or pecans along with the chocolate chips. Toast the nuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool before folding into the dough.
• Sea Salt Finish: After baking, sprinkle each cookie with a pinch of flaky sea salt while still warm. The salt enhances the chocolate flavor and balances the sweetness. Use a good-quality flaky sea salt like Maldon for the best texture.
• Peanut Butter Swirl: Soften 1/4 cup creamy peanut butter and drop small spoonfuls over the dough balls before freezing. Use a knife to gently swirl the peanut butter into the dough. Bake as directed; the peanut butter will create pockets of flavor.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze up to 2 months.

Freezer

Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1-2 minutes. Freeze baked cookies for up to 2 months.

Reheat

Reheat baked cookies in a 300°F (150°C) oven for 5-7 minutes, or microwave for 15-20 seconds until warm and gooey.

Store baked cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container; it will absorb excess moisture.

For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat frozen cookies in a 300°F (150°C) oven for 5 to 7 minutes, or microwave for 20 seconds.

The cookie dough balls can be scooped and frozen for up to 3 months. Freeze them on a baking sheet until solid, then transfer to a zip-top bag. Bake directly from frozen, adding 1 to 2 minutes to the baking time if needed.

This makes it easy to have fresh, warm cookies anytime. You can also mix the dough and refrigerate it for up to 24 hours before scooping, but the freeze is essential for the thick texture.

Serving ideas

Serve these cookies warm, when the chocolate is molten and the center is gooey. They are perfect on their own, but a glass of cold milk or a scoop of vanilla ice cream takes them over the top. For a more indulgent dessert, sandwich two cookies with a scoop of ice cream to make an ice cream sandwich. The crisp edges and soft center provide a wonderful contrast to the cold, creamy ice cream.

These cookies are also great for sharing at parties or as a gift. Wrap them in a box or a cellophane bag tied with a ribbon. They travel well and stay fresh for a few days. If serving a crowd, bake the cookies just before serving so they are warm and gooey. You can also set up a cookie bar with different toppings, but the classic version is hard to beat.

Frequently asked questions

Recipe card

Thick NYC-Style Gooey Chocolate Chip Cookies

Prep 20 minCook 17 minRest 2 hTotal 2 h 37 minServes 8

Ingredients

• 1 cup cold unsalted butter, cubed
• 1 cup dark brown sugar, packed
• 3 tbsp white sugar
• 1 large cold egg
• 1 large cold egg yolk
• 1 tbsp vanilla bean paste
• 2 1/4 cups all-purpose flour
• 2 tsp cornstarch
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp espresso powder
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chunks

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, soy

Food safety: The dough contains raw eggs and is not cooked through. Use pasteurized eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

580

Protein

6 g

Carbohydrates

70 g

Fat

31 g

Automatic estimate from the ingredient list, not laboratory-verified.