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NYC Style Half Baked Cookie Recipe (Chewy & Gooey New York Classic)

NYC Style Half Baked Cookie Recipe – Chewy & Gooey Delight

Discover the NYC Style Half Baked Cookie Recipe combining chewy cookie dough with a gooey brownie center for a delightful treat.
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Prep Time 30 minutes
Cook Time 37 minutes
Chilling Time 3 hours
Total Time 4 hours 7 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 8 oz Semisweet Chocolate Substitute with dark chocolate for a more intense taste.
  • 1 cup Unsalted Butter Use salted butter if unsalted isn’t available, reduce added salt.
  • 1/2 cup Cocoa Powder Use Dutch-process cocoa for a milder taste.
  • 2 large Eggs An egg substitute can be used for a vegan version.
  • 1 cup Granulated Sugar No substitutions necessary.
  • 1/2 cup Brown Sugar Can be substituted with more white sugar, texture may vary.
  • 1/4 cup Milk Powder Can be omitted, but cookies may be less rich.
  • 1 tsp Vanilla Extract Use pure vanilla for best results.
  • 2 cups All-Purpose Flour For gluten-free, use a gluten-free all-purpose blend.
  • 1 tsp Salt Essential for flavor, avoid omitting.
For the Brownie Layer
  • 4 oz Unsweetened Chocolate Substitute with semisweet chocolate for a sweeter flavor.
  • 1/2 cup Butter Make sure to melt with chocolate for a smooth texture.
  • 1/2 cup Brown Sugar Can be substituted with more granulated sugar.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Baking Tray
  • Parchment paper
  • biscuit cutter

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 300°F (150°C) and line a quarter sheet tray with parchment paper.
  2. Melt together semisweet chocolate, unsalted butter, cocoa powder, and instant coffee in a heatproof bowl over simmering water, stirring until smooth.
  3. Whip together large eggs, brown sugar, and granulated sugar in a separate bowl using an electric mixer for about 5 minutes until pale and frothy.
  4. Stir the melted chocolate mixture into the egg and sugar blend, then mix in milk powder and vanilla extract before folding in flour and salt.
  5. Spread the brownie batter in the prepared tray and bake for 25 minutes, allowing to cool on a wire rack.
  6. Cut out rounds from the cooled brownie layer using a biscuit cutter.
  7. Prepare the cookie dough and layer it over each brownie round.
  8. Shape the cookie dough into balls and bake for about 12 minutes, then cool for 30 minutes before enjoying.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

These cookies are freezer-friendly; store in an airtight container for up to three days at room temperature or freeze for up to three months.

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