If you’re searching for true bakery decadence made right in your own kitchen, let me introduce you to the marvel that is BIGG & THICC New York Style Cookies & Brownies. These are not your average cookies—they’re towering, golden, and gloriously loaded with pools of chocolate and rich, fudgy brownie hunks in every bite. The textures are everything: crispy edges, soft chewy centers, and unexpected pockets of brownie that make each mouthful unforgettable. You’ll soon see why this recipe has a permanent spot in my “wow the crowd” dessert rotation!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of BIGG & THICC New York Style Cookies & Brownies is that, despite their show-stopping appearance, they’re built from pure, simple ingredients. Each component shines here: from cold butter yielding bite-worthy thickness to chunks of real brownies for indulgent surprises—they’re all essential for perfect cookies.
- Unsalted butter, cold and cubed: Cold butter is your secret weapon for that signature thick, bakery-style cookie. Cut it into small cubes for even mixing.
- Light brown sugar, packed: Brings rich caramel notes and helps keep the centers perfectly chewy.
- Granulated sugar: Adds crispy edges and balances the deep molasses sweetness of brown sugar.
- Large eggs: Lend structure, moisture, and help bind all the good stuff together.
- Vanilla extract: Adds warmth and depth—you’ll taste the difference.
- All-purpose flour: The classic building block for sturdy, satisfying cookies.
- Baking soda: Ensures the cookies rise just right and develop those lovely craggy tops.
- Baking powder: Teams up with baking soda for extra lift.
- Salt: Wakes up all the flavors and balances the sweetness.
- Semisweet chocolate chips: Melty, classic flavor bombs in every bite.
- Chopped dark chocolate or chunks: Big irregular pools of chocolate make these cookies next-level.
- Brownie pieces (store-bought or homemade): Every bite with one is fudgy bliss—chop them small for ultimate distribution.
How to Make BIGG & THICC New York Style Cookies & Brownies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 375°F—this sets the stage for that beautiful bakery browning on the cookies. Line two large baking sheets with parchment paper so nothing sticks, and you’ll get easy, mess-free cleanup.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the cubed cold butter, light brown sugar, and granulated sugar. Beat them together using a stand mixer or hand mixer set on medium speed for 2–3 minutes, until the mixture is thick, fluffy, and lighter in color. This step creates air, which means BIGG & THICC New York Style Cookies & Brownies will have juuust the right crumb.
Step 3: Mix in Eggs and Vanilla
Add the eggs, one at a time, along with the vanilla extract. Beat on low until the eggs are just incorporated—take care not to overmix! Overmixing here can make the cookies a bit tough rather than plush and thick.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution and means no sneaky pockets of baking soda (or salt-bombs) later.
Step 5: Bring Wet and Dry Together
Gently add the dry mixture to your wet ingredients, mixing just until everything comes together. Overmixing can flatten out your cookies, so stop as soon as you don’t see dry streaks. We’re aiming for BIGG & THICC New York Style Cookies & Brownies, not thin crispy ones!
Step 6: Fold in All the Goodies
Now comes the fun part—fold in the semisweet chocolate chips, chopped dark chocolate, and brownie pieces. Mix just enough so you get plenty of chocolate and brownies spread throughout, but still keep some chunky pockets for surprise bites.
Step 7: Scoop and Chill
Grab a large cookie scoop or use a 1/4 cup measuring cup to portion out generous mounds of dough onto your prepared baking sheets. Don’t flatten them—thick dough = thick cookies! For ultimate thickness, chill the trays of scooped dough in the fridge for 20–30 minutes. This step is optional, but it locks in the shape and promises impressive BIGG & THICC New York Style Cookies & Brownies every time.
Step 8: Bake and Cool
Slide your trays into the oven and bake for 12–14 minutes. Keep an eye out: you want golden edges but soft centers that still look just slightly underdone in the middle—they’ll finish setting up as they cool. Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack. This patience pays off with sturdy, chewy, ooey-gooey cookies!
How to Serve BIGG & THICC New York Style Cookies & Brownies
Garnishes
A sprinkle of flaky sea salt right as the cookies come out of the oven does wonders, heightening those rich chocolate and brownie flavors. For parties, dust with a little powdered sugar for playful contrast, or drizzle with melted chocolate if you’re feeling extra.
Side Dishes
Classic vanilla ice cream is a dreamy pairing, letting you build the ultimate sundae with BIGG & THICC New York Style Cookies & Brownies as the base. For a grown-up twist, try them with a hot espresso or iced cold brew—coffee echoes the bittersweet chocolate so beautifully.
Creative Ways to Present
Turn them into show-stopping ice cream sandwiches: just halve a cookie, add a scoop of your favorite gelato, and press it together for dessert bliss. Or plate them on a rustic wooden board with fruit and different chocolate sauces for an interactive dessert spread. These cookies also make standout gifts—tuck a few into a bakery box tied with ribbon for instant smiles.
Make Ahead and Storage
Storing Leftovers
BIGG & THICC New York Style Cookies & Brownies keep their fresh-baked magic when stored in an airtight container at room temperature for up to 4 days. Slip in a slice of bread to help maintain softness, and avoid storing in the fridge, as it can dry them out.
Freezing
If you want to prep ahead, scoop the dough balls onto a sheet and freeze until solid, then transfer to a freezer bag for up to three months. When a cookie craving strikes, just bake straight from frozen, adding a minute or two to the bake time—it’s like having your own secret bakery at home. Baked cookies also freeze beautifully; just thaw at room temp when you’re ready to enjoy.
Reheating
When you want that fresh-from-the-oven warmth, pop a cookie in the microwave for 10–15 seconds, or heat in a low oven (300°F) for a few minutes. That brings back the gooey chocolate and makes your kitchen smell amazing all over again!
FAQs
Can I use store-bought brownies for this recipe?
Absolutely! Whether you have leftover brownies or pick some up at the bakery, chopped store-bought brownies work just as well as homemade. The key is cutting them small enough to evenly distribute through your BIGG & THICC New York Style Cookies & Brownies, so you get fudgy bites in every mouthful.
What makes these cookies “New York Style”?
It’s all about the generous size and over-the-top mix-ins! BIGG & THICC New York Style Cookies & Brownies are known for their massive, thick shape, dramatic chocolate pools, and almost cake-like centers—just like the treats you find in New York’s famous bakeries.
Can I add other mix-ins or switch up the chocolate?
Definitely! Feel free to add chopped nuts, white chocolate chips, caramel bits, or peanut butter chunks—this recipe is a fantastic base for creativity. Leverage your favorite flavors, but keep the ratio of mix-ins similar so the cookies stay properly chunky and decadent.
Why does the butter need to be cold?
Cold butter slows spreading during baking, which enables your cookies to hold their lofty, bakery-style shape. That means BIGG & THICC New York Style Cookies & Brownies finish thick and tender, rather than thin or flat. Don’t skip this step—it’s truly key!
How should I portion the dough for that big, bakery cookie look?
Use a large cookie scoop or a 1/4 cup measuring cup for each dough mound. This size not only guarantees the BIGG & THICC New York Style Cookies & Brownies look (and wow factor), but also ensures the best texture inside and golden edges outside.
Final Thoughts
If you’re craving something special, there’s just nothing like biting into fresh BIGG & THICC New York Style Cookies & Brownies, still a little warm and packed with chocolate and brownie pieces. They’re my go-to for celebrations, gifts, or just a little bit of everyday indulgence. I can’t wait for you to bake a batch and watch them disappear!
Print
BIGG & THICC New York Style Cookies & Brownies Recipe
- Total Time: 34 minutes (plus chilling)
- Yield: 12 large cookies 1x
- Diet: Vegetarian
Description
Indulge in these BIGG & THICC New York Style Cookies & Brownies that are thick, chewy, and loaded with chocolate. This recipe combines the best of both worlds with a cookie-brownie fusion that will satisfy your sweet tooth cravings.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, cold and cubed
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Add-ins:
- 1 cup chopped dark chocolate or chunks
- 1 cup brownie pieces (store-bought or homemade, chopped into small cubes)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream the cold butter, brown sugar, and granulated sugar together until thick and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Add the eggs and vanilla extract and beat until just combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined—do not overmix.
- Combine chocolate: Fold in the chocolate chips, chopped chocolate, and brownie pieces.
- Scoop and bake: Using a large cookie scoop, place mounds of dough on baking sheets. Chill if desired. Bake for 12–14 minutes, then cool on a wire rack.
Notes
- For bakery-style texture, keep butter cold and don’t flatten the dough before baking.
- You can freeze the dough balls and bake from frozen—just add 1–2 minutes to the bake time.
- Swap in white chocolate chips, caramel bits, or peanut butter chunks for variation.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 450
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
