NYC Thin and Gooey Chocolate Chip Cookies
NYC Thin and Gooey Chocolate Chip Cookies
Ingredients
- 454 g brown sugar
- 454 g granulated sugar
- 2 eggs
- 250 g chocolate, large block, roughly chopped
- 500 g all-purpose flour
- 1/2 teaspoon flaky sea salt, for topping, as needed
Instructions
- 1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 190
- 2
Place a large mixing bowl on a digital kitchen scale. Add 454 grams of brown sugar to the bowl.
⏱️ 1 min
- 3
Add granulated sugar to the bowl until the total weight on the scale reaches 908 grams. This means adding 454 grams of granulated sugar.
⏱️ 1 min
- 4
Crack 2 eggs directly into the sugar mixture in the bowl.
⏱️ 1 min
- 5
On a cutting board, chop the large block of chocolate into smaller, irregular pieces using a knife. Aim for a mix of chunks and shards for varied texture.
⏱️ 5 min
- 6
Add 500 grams of all-purpose flour to the bowl with the wet ingredients.
⏱️ 1 min
- 7
Add the chopped chocolate pieces to the bowl.
⏱️ 1 min
- 8
Using a spatula, thoroughly mix all the ingredients together until a cohesive cookie dough is formed. Be careful not to overmix, just until combined.
⏱️ 5 min
- 9
Using an ice cream scoop, portion generous amounts of cookie dough onto the prepared baking sheet, leaving ample space between each cookie as they will spread.
⏱️ 3 min
- 10
Place the baking sheet into the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and crispy, but the centers still look slightly underbaked and gooey.
⏱️ 15 min•🌡️ 190
- 11
Once baked, remove the golden-brown cookies from the oven using oven mitts. Immediately after removing from the oven, sprinkle flaky sea salt over the warm cookies.
⏱️ 1 min
- 12
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps them set and maintain their gooey center.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
NYC Thin and Gooey Chocolate Chip Cookies
- 454 g brown sugar
- 454 g granulated sugar
- 2 eggs
- 250 g chocolate, large block, roughly chopped
- 500 g all-purpose flour
- 1/2 teaspoon flaky sea salt, for topping, as needed
Instructions
- 1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 190 - 2
Place a large mixing bowl on a digital kitchen scale. Add 454 grams of brown sugar to the bowl.
⏱️ 1 min - 3
Add granulated sugar to the bowl until the total weight on the scale reaches 908 grams. This means adding 454 grams of granulated sugar.
⏱️ 1 min - 4
Crack 2 eggs directly into the sugar mixture in the bowl.
⏱️ 1 min - 5
On a cutting board, chop the large block of chocolate into smaller, irregular pieces using a knife. Aim for a mix of chunks and shards for varied texture.
⏱️ 5 min - 6
Add 500 grams of all-purpose flour to the bowl with the wet ingredients.
⏱️ 1 min - 7
Add the chopped chocolate pieces to the bowl.
⏱️ 1 min - 8
Using a spatula, thoroughly mix all the ingredients together until a cohesive cookie dough is formed. Be careful not to overmix, just until combined.
⏱️ 5 min - 9
Using an ice cream scoop, portion generous amounts of cookie dough onto the prepared baking sheet, leaving ample space between each cookie as they will spread.
⏱️ 3 min - 10
Place the baking sheet into the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and crispy, but the centers still look slightly underbaked and gooey.
⏱️ 15 min•🌡️ 190 - 11
Once baked, remove the golden-brown cookies from the oven using oven mitts. Immediately after removing from the oven, sprinkle flaky sea salt over the warm cookies.
⏱️ 1 min - 12
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps them set and maintain their gooey center.
⏱️ 5 min