If you have ever dreamed of biting into a cookie that’s generously packed, decadently soft, and full of rich flavor, then the BIGG & THICC New York Style Cookies & Brownies Recipe is your new best friend in the kitchen. These cookies capture the essence of classic New York baking with a twist that makes each bite feel indulgent and satisfyingly hefty. This recipe promises wonderfully thick cookies that are perfectly chewy in the center and lightly crisp on the edges, making every mouthful a celebration of chocolate, butter, and buttery nostalgia.
Ingredients You’ll Need
Simple ingredients come together harmoniously in this recipe, each playing a crucial role in creating the perfect BIGG & THICC cookie texture and flavor. From the creamy butter that ensures richness to the flour and baking soda that give structure and lift, every component is essential.
- 2 1/4 cups all-purpose flour: The backbone of your cookie, adding just the right amount of structure and chewiness.
- 1 tsp baking soda: Helps the cookies rise beautifully and get that signature New York thickness.
- 1/2 tsp salt: Balances the sweetness and enhances all the flavors.
- 1 cup unsalted butter, softened: Provides rich, creamy texture and flavor.
- 3/4 cup granulated sugar: Adds sweetness and helps with the cookie’s delightful crisp edges.
- 3/4 cup brown sugar, packed: Brings moisture and deep caramel undertones.
- 1 tsp vanilla extract: Lifts the recipe with warm, fragrant notes.
- 2 large eggs: Bind everything together while adding moisture.
- 2 cups chocolate chips (semi-sweet or your choice): For luscious bursts of melty chocolate in every bite.
- 1/2 cup chopped nuts (optional): Adds a pleasant crunch and a bit of earthiness if you prefer.
How to Make BIGG & THICC New York Style Cookies & Brownies Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 350°F (175°C). This temperature is perfect for baking cookies that rise just enough to become thick but don’t lose their soft, chewy center. Line your baking sheets with parchment paper — this little step ensures your cookies won’t stick and helps them bake evenly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This dry mix is what will give your cookies structure and that perfect chewy edge, so take a moment to combine the ingredients well before moving on.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter with both the granulated and brown sugars, along with the vanilla extract, until the mixture is smooth and creamy. This process traps air, giving your cookies a fluffy and tender crumb — it’s the secret behind that BIGG & THICC texture everyone loves.
Step 4: Add Eggs
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The eggs help bind the dough and contribute to the moist, chewy quality of these New York style cookies and brownies.
Step 5: Combine Ingredients and Add Chocolate Chips
Gradually fold in the dry ingredients to the wet mix, stirring just until everything is combined. Overmixing can toughen the dough, so be gentle. Finally, stir in the chocolate chips and optional chopped nuts — these add texture and bursts of flavor that make this recipe stand apart.
Step 6: Bake to Perfection
Drop big scoops of dough (about 1/4 cup each) onto the prepared baking sheets. Space the dollops about 2 inches apart to allow for spreading. Bake for 12 to 15 minutes — the goal is golden edges with centers still soft and luscious. That’s how you achieve the iconic BIGG & THICC style.
Step 7: Cool Before Enjoying
Let the cookies cool right on the baking sheets for a few minutes; this resting time helps them set and ensures that when you bite in, they’re chewy rather than doughy. Then transfer them to wire racks to cool completely. This moment of patience is well worth the payoff!
How to Serve BIGG & THICC New York Style Cookies & Brownies Recipe
Garnishes
A sprinkle of flaky sea salt on top right after baking elevates the chocolate’s sweetness and highlights those browned buttery edges. For a festive touch, dust with a light coating of powdered sugar or drizzle warm caramel sauce to amp up indulgence.
Side Dishes
Pair these hefty cookies with a tall glass of cold milk, a scoop of creamy vanilla ice cream, or a warm cup of coffee or hot chocolate for the ultimate comforting dessert experience. The richness of the cookies is wonderfully balanced by these classic accompaniments.
Creative Ways to Present
For parties or gifts, serve BIGG & THICC New York Style Cookies & Brownies Recipe stacked in mason jars layered with colorful parchment paper or arrange them on a rustic wooden board alongside fresh berries and nuts. You can even sandwich two cookies with marshmallow fluff or peanut butter for a fun twist that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature to maintain their chewy texture. They will stay fresh and perfect for up to a week, making it easy to satisfy your sweet tooth whenever cravings strike.
Freezing
If you want to keep these delicious treats longer, freeze the dough balls on a baking sheet before placing them in a zip-top bag. This way, you can bake fresh BIGG & THICC New York Style Cookies & Brownies Recipe straight from the freezer whenever the mood hits. Cookies themselves can also be frozen in an airtight container for up to three months.
Reheating
To bring your cookies back to their freshly-baked glory, warm them for about 10 seconds in the microwave or for 5 minutes in a 300°F (150°C) oven. This brings out that gooey chocolate and soft texture that makes each bite a delight.
FAQs
Can I substitute the all-purpose flour for gluten-free flour?
Yes! You can replace the all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum or a similar binding agent to help maintain the BIGG & THICC texture these cookies are known for.
Why are my cookies not as thick as in the BIGG & THICC New York Style Cookies & Brownies Recipe?
Thickness depends on dough chilling, scoop size, and baking time. Dropping larger scoops and not overbaking are crucial. You can also chill the dough for 30 minutes before baking to help maintain that thick, chewy texture.
Can I use different types of chocolate chips?
Absolutely! Semi-sweet chips are classic, but you can swap in dark, milk, white chocolate, or even mix different kinds to suit your taste. The BIGG & THICC New York Style Cookies & Brownies Recipe is flexible and welcomes chocolate variations.
Is it necessary to use both white and brown sugar?
Yes, using both gives the cookies a perfect balance of sweetness, moisture, and chewiness. Brown sugar adds richness and gooeyness, while white sugar helps create crisp edges. Skipping one will affect the overall texture.
Can I add nuts other than walnuts?
Definitely! Feel free to use pecans, almonds, macadamia nuts, or your favorite variety. Nuts add crunch and flavor, and the recipe’s nut option means you can customize it to your liking.
Final Thoughts
There’s just something irresistibly comforting about biting into a cookie that’s BIGG, THICC, and full of character. The BIGG & THICC New York Style Cookies & Brownies Recipe is more than just a dessert; it’s a moment of joy, a little celebration of rich flavors and perfect textures. Whether you’re making them for friends, family, or just a sweet personal treat, these cookies invite you to savor every thick, gooey, chocolate-studded bite. Give this recipe a try—you might just find your new favorite go-to for cookie bliss.
Print
BIGG & THICC New York Style Cookies & Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These BIGG & THICC New York Style Cookies & Brownies are delightfully thick and chewy, offering the classic nostalgic flavors of chocolate chip cookies with a soft, gooey center. Perfect for cookie lovers who appreciate a substantial bite of rich, buttery dough loaded with semi-sweet chocolate chips and optional crunchy nuts.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
Add-ins
- 2 cups chocolate chips (semi-sweet or your choice)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Set aside for later use.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter along with granulated sugar, brown sugar, and vanilla extract until the mixture becomes creamy and smooth.
- Add eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition until fully combined.
- Combine ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined. Avoid overmixing to maintain a tender cookie. Fold in the chocolate chips and chopped nuts if using.
- Bake: Drop large scoops of dough, approximately 1/4 cup each, onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 12-15 minutes, or until the edges turn golden while the centers remain soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set, then transfer to wire racks to cool completely before serving for the best texture.
Notes
- For chewier cookies, slightly underbake by removing them at 12 minutes.
- You can substitute chocolate chips with chunks or your favorite mix-ins like white chocolate or butterscotch chips.
- Chopped nuts are optional but add a nice crunch; walnuts or pecans work well.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra thick cookies, chill the dough in the refrigerator for 30 minutes before baking.
