Perfect NYC Cookies – Thick, Gooey & Chocolate-Loaded Dessert Recipe

In a large bowl, combine the unsalted butter, light brown sugar, and granulated sugar. Beat with an electric mixer until the mixture is creamy.

Add the egg and vanilla extract to the bowl. Whisk until well combined.

Add the plain flour, salt, bicarbonate soda, and baking powder. Mix until a cookie dough forms. You may need to use your hands toward the end to bring the dough together.

Fold in the chocolate chips or chunks until evenly distributed.

Weigh the dough into balls between 80g and 120g each. Place them on a tray lined with baking paper.

Freeze the dough balls for 30 minutes or refrigerate them for at least 1 hour.

Preheat your oven. Bake the cookies for 12–14 minutes at 180°C (fan) or 200°C (regular).

Let the cookies cool completely on the baking tray to allow them to set and stay gooey in the center.