Thick and Chewy Triple Chocolate NYC Cookies

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My thick and chewy Triple Chocolate NYC Cookies have a gooey center and crisp edges that make each bite as irresistible as the ones you fine in New York bakeries! The secret to that rich chocolate flavor is in the dough which has Dutch processed cocoa powder for a deep, rich chocolate flavor. Paired with two types of chocolate chips and these cookies will hit the spot for any chocolate lover, especially when you eat them warm and the chocolate is still melty!

Halved cookies stacked on top of each other looking gooey

Hey team! Super excited to share these rich NYC bakery style chocolate cookies. Unlike my Brown Butter Chocolate Chip Cookies which are soft and chewy, these cookies are known for being thick and gooey in the center with crispy bottoms that create the perfect balance of textures. Theyโ€™re everything you love about NYC-style cookies but with loads of chocolate packed into every bite.

They remind me of Levain Bakery cookies from New York, but theyโ€™re a little less towering and cake like. Personally, I donโ€™t want to have un-hinge my jaw to eat my dessert which makes these a lot more manageable while still being satisfyingly thick. Every bite hits the spot if you have cookie cravings.

In this post Iโ€™m going to walk you through a couple simple techniques to up your cookie game so you can get NYC bakery level cookies in your own kitchen. Things like using chilled butter, why you should chill your dough and a simple technique to make sure you get those iconic crispy bottoms. These cookies are beginner friendly so theyโ€™re easy to master.

Why NYC Style Cookies Are So Good?

I mean, theyโ€™re rich in chocolate flavor so theyโ€™re perfect if you need a good hit of chocolate flavor. Something I constantly need tbh. But what these cookies are famous for is their thick, chewy texture. Theyโ€™re crisp on the outside and bottom and gooey on the inside.

You mightโ€™ve heard of Levain Cookies? Theyโ€™re a cookie made famous by the Levain Bakery in New York. Theyโ€™re typically scraggly on the outside and much thicker and cakier than these cookies. These Triple Chocolate NYC Style Cookies are a little flatter, but still satisfyingly thick and rich. And just like Levain style cookies these are packed with filling. In this case, all the chocolate chips you could need! Once these are baked, itโ€™s what gives these cookies their oozy, gooey center. Especially if you have them warm.

The science behind getting thick cookies!

I went through a bit of trial and error when I was testing these cookies out. Mainly because I was so used to baking cookies that were buttery and thin. Getting them thick was all about getting the flour ratio right. Hereโ€™s what I learned about the science behind getting nice thick cookies:

Hand holding up a thick chocolate cookie
  • Flour to butter ratio – thicker cookies have more flour to butter ratio. My Brown butter Chocolate Chip Cookies are heavier on the butter, but the extra flour in these NYC style cookies helps give them more structure which helps them hold their shape in the oven.
  • Cold butter – Using cold butter is a game-changer for these cookies because it keeps the dough firm enough to stop it from spreading out in the oven. Les spread = thick cookies!
  • Chilling your dough – Chilling your dough helps it develop flavor. Think of it as all the ingredients getting to know each other and meld in the fridge. It also helps stiffen the cookie dough. That means that the butter in the cookie dough will melt slower giving the edges time to crisp up and act as a barrier to stop them spreading too much.

Funnily enough, itโ€™s all about temperature. Getting the right temperature and taking a few simple steps is whatโ€™s going to give you crisp bottoms on your cookies!

  • Preheating the baking tray in the oven make a huge difference. When the cookie dough hits the hot tray it starts cooking instantly which helps the bottom crisp up as soon as it hits the oven.
  • Getting your temperature right is whatโ€™s going to ensure your cookies donโ€™t spread too much which is going to give you nice tall cookies.
  • Once your cookies are baked, let them cool on the baking tray. This allows the gooey center to set to perfection while the bottom stays crisp. Itโ€™s a simple step but it helps ensure every bit has that nice crisp bite with a gooey center.

Pro Tip: Oven temperature matters. It can mean the difference between a perfectly crispy cookie or one that’s raw in the center. My oven runs 5ยฐC / 40ยฐF off, so I rely on an oven thermometer to keep things precise.

The ingredients to make your cookies!

  • All-purpose flour – Also known as plain flour. Make sure you measure this using kitchen scales. 10g extra flour can make a huge difference in your end results. Trust me, I tried this recipe with extra flour!
  • Dutch processed cocoa powder – Is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. Itโ€™s darker in color and strong in chocolate flavor. It takes these cookies into chocolate overdrive.
  • Baking powder – Itโ€™ll helps give these cookies a lift which lightens them up a little.
  • Bicarb soda – Same with the bicarb soda.
  • Salt – I use fine salt for the cookie dough. But sea salt flakes for the top of the cookies. The extra salt helps cut through the sweetness of the cookies.
  • Butter – I used unsalted butter. Make sure yours is cold and cubed. Itโ€™s one of the ways these cookies stay nice and tall once theyโ€™re baked. You can use salted butter instead, just leave the salt out.
  • Caster sugar – also known as superfine sugar. Itโ€™s what helps the cookies crisp up.
  • Brown sugar – I used regular brown sugar. Light or dark will work as well. Itโ€™s what helps give the cookies their chewy soft texture on the inside.
  • Vanilla extract – Use good quality Vanilla extract, it makes all the difference and helps heighten the chocolate flavor.
  • Eggs – I use large eggs which measure 55g each out of the shell.
  • Chocolate Chips – I like using chocolate chips for this recipe. Itโ€™s quicker than chopping up chocolate, but you can use chopped chocolate if you like. Dark Lindt chocolate would work well. Have some extra chocolate chips to sprinkle on top while the cookies are still warm.

How To Make The Bakery Style Cookies At Home!

  • Mix all the dry ingredients together using a whisk. Iโ€™d recommend running the cocoa powder through a sieve to make sure there arenโ€™t any lumps.
  • Add the butter, both sugars and vanilla extract to a large mixing bowl and beat on medium speed using a stand mixer with a paddle attachment or electric hand beater. Once the butter and sugar begin mixing properly. Turn up to medium high speed and continue beating until the ingredients have blended into a paste.
Adding the dry ingredients and chocolate chips to form a cookie dough
  • Add the eggs and beat in until well combined. About 30 second should do it. Add half the dry ingredients to the butter mixture and mix on low speed until well combined. Add the remaining dry ingredients and the chocolate chips and mix until well combined, no dry ingredients are showing, and a dough forms.
  • Divide the dough into 8 balls. About 140g each.
  • Roll into balls, place on a baking tray lined with baking paper and chill for at least 20 minutes. Overnight will give you the best flavor results!
Placing on a hot baking tray and baking.
  • Place a baking tray in the oven as you preheat the oven. Then once preheated, line with baking paper and place four chilled dough balls spaced out. Bake for 5 minutes, turn the tray around and bake a final 5 minutes.
Adding chocolate chips on top once baked
  • Let them cool completely on the tray. Itโ€™ll help the middle of the cookies set properly. Add some extra chocolate chips on top if you live life on the edge.
  • To freeze the cookie dough, shape it into balls and place them on a baking tray lined with baking paper. Once theyโ€™re completely frozen, transfer the dough balls to a zip lock bad or airtight container lined with baking paper. You can freeze them for up to 3 months.
  • To bake the cookies from frozen, place the frozen dough balls directly on the preheated baking tray. Just bake for an extra 2-3 minutes. Keep an eye on them so they donโ€™t overbake.

How To Store Your Baked Cookies

Store your baked cookies in an airtight container at room temperature for up to 3 days. After this the cookies start getting softer. You can store them in the fridge as well. Just thaw them to room temperature before you serve them.

Why this recipe is in grams and not cups?

The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! To learn more about using digital kitchen scales, check out this post!

Tried this recipe and loved it? Awesome! Drop me a comment below and tell me about it! Canโ€™t wait to hear how it turned out for you! You can also keep up to date with me during the week by joining me on Instagram, Facebook and Pinterest!

Square image of halved cookies stacked on top of each other looking gooey

Thick and Chewy Triple Chocolate NYC Cookies

These thick Thick and Chewy Triple Chocolate NYC Cookies have a rich chocolatey flavor and are packed with chocolate chips!

Serves 8

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Prep: 30 minutes
Cook: 24 minutes
Chill: 2 hours
Total: 3 hours
Course: Dessert
Cuisine: American
Calories: 5022kcal

Ingredients

Triple Chocolate Chip Cookies

  • 250 g all-purpose flour, plain flour
  • 60 g Dutch Processed cocoa powder, see notes
  • 2 tsp baking powder
  • 1/4 tsp bicarb soda, baking soda
  • 1/2 tsp salt
  • 180 g unsalted butter, cold and cubed
  • 90 g caster sugar, superfine sugar
  • 160 g brown sugar
  • 14 g vanilla extract
  • 2 large eggs, 55g each, whisked
  • 200 g white chocolate chips, plus extra to sprinkle (see notes)
  • 100 g dark chocolate chips, plus extra to sprinkle


Instructions

NYC Style Chocolate Chip Cookies

  • Prepare baking trays – Line two large baking trays with baking paper, set aside.
  • Combine dry ingredients – Add the all-purpose flour, cocoa powder, cornflour, baking soda, bicarb soda and salt to a medium mixing bowl and use a whisk to combine. Set aside.
  • Cream the butter – Add the cold cubes of butter to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for about 1 minute until the butter has broken up and begins sticking to the sides of the bowl. This can also be done using and electric hand mixer.
  • Add sugars – add the caster sugar, brown sugar and vanilla extract and beat on medium high speed until well combined, about 1 minute.
  • Add egg – Add the whisked eggs and mix on low speed until the dough comes together. It will be a soft and sticky dough.
  • Add dry ingredients – Scrape down the bowl using a spatula and add half the dry ingredients and chocolate chips. Mix on low speed until a paste like consistency forms and no dry ingredients are showing. Add the remaining ingredients and repeat until a dough forms. You can also do this using a spatula.
  • Portion and chill the dough – Using two spoons (not your hands which will melt the dough), divide the dough into 8 even sized balls weighing 140g each. Form them into balls shapes. Chill in the fridge for a minimum of 2 hours. Overnight is best for great tasting cookies!
  • Preheat oven and baking trays – 15 minute s before youโ€™re ready to bake, preheat your oven to 180C / 355F (160C / 320F with the fan on). Place one of the baking trays in the oven to preheat as the oven heats up. This will help give the bottom of your cookies and instant boost of heat and a crispy bottom!
  • Bake – Line the hot baking tray with baking paper and carefully add 4 cookies on top. Bake for 6 minutes, then turn the tray around and bake for a final 6 minutes. Cookies will be very fudgy and soft when they come out of the oven.
  • To get round cookies – To round them out, use a small offset spatula to shape the soft edges into a rounder cookie. Or use a large round cookie cutter that is slightly bigger than the cookies to shuffle them around the cookies. Sprinkle with extra chocolate chips and a dash of sea salt. Let them cool completely on the tray before serving, this will help them finish cooking in the center and develop a crispy bottom. Inside will be gooey and soft, outside will be nice and crispy!

Notes

Chocolate chips – these can be found in the baking isle of your supermarket. Opt in for good quality chocolate chips for best flavor results. I used Callebaut chocolate chips.ย 
Storage – These cookies can be stored in an airtight container, in or out of the fridge for up 2 weeks! The crispy outside will begin to soften the next day.
Nutrition โ€“ is an approximate and is based on per cookie. Try stopping at one though!
A note on measurements โ€“ This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

Nutrition

Calories : 5022kcal
Carbonhydrates: 574g
Protein: 72g
Fat: 263g
Saturated Fat: 169g
Polyunsaturated Fat: 10g
Monounsaturated Fat : 64g
Trans Fat : 6g
Cholesterol: 803mg
Sodium: 2787mg
Potassium : 2922mg
Fiber: 33g
Sugar : 323g
Vitamin A: 5088IU
Vitamin C: 2mg
Calcium: 1524mg
Iron: 25mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

2 comments

Deenah DeRowe January 22, 2025 - 6:19 pm

You mentioned cornflower in the recipe but not in the list of ingredients. Should I add cornflower? If yes, what measurement? By

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Nick Makrides January 23, 2025 - 6:13 am

Hi Deenah, thanks so much for pointing that out! It was a mistake, and Iโ€™ve updated the recipe to remove the mention of cornflour. The recipe works perfectly without it. Let me know how the cookies turn out! Nick x

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