These Thin Chewy Chocolate Chip Cookies are soft, perfectly stackable, have a delicious caramel undertone, and have perfectly golden edges. If you like your cookies thin – this recipe is for you!
I like my chocolate chip cookies thick & pudgy. So when my boyfriend Jay admitted he prefers thin cookies (literally YEARS into the relationship) – I was in shock. How could our worldviews differ so greatly? Could we survive such contrasting opinions? Could this cookie conundrum be a deal breaker in our relationship?
No seriously. I feel like when it comes to cookies you can classify everyone on the planet into 2 groups. (No – I’m not talking about the age-old chocolate chip vs. oatmeal raisin debate). I’m talking about people who opt for thick cookies, and those that like their cookies thin with slightly crisp, golden edges.
Not that I want to segregate people into pre-defined groups or anything – but seriously, people have strong views on the subject. Like yard sign, lobbying, Facebook posting opinions.
Now – it’s no secret I fall into the thick, pudgy, chewy cookie camp. I’ve made ridiculously thick and chewy cream cheese chocolate chip cookies, double chocolate cookies, oatmeal chocolate chip cookies ……
But I’ve realized you can’t always win. Some people will opt for thin cookies. And sometimes you need to accept the people you love for exactly who they are. And be ok with what side of the cookie debate they fall into.
So today – I’m crossing over to the dark side and making Thin Chewy Chocolate Chip Cookies for all the cookie lovers out there who yearn for chocolate chip cookies that are soft, thin, easily stackable & have golden edges.
And I’m raising my white flag.
Because these Thin Chewy Chocolate Chip Cookies are delicious. They’re buttery, super chewy even though they aren’t thick, have a delicious caramel undertone, and are filled with chocolate chips. They’re the type of cookie that’ll remind you of childhood, after school snacks, and cookie heaven. And you can eat 3 at a time by making cookie sandwiches that consist of a cookie as the bread, a cookie as the filling, and a cookie as the bread. (Am I the only one that does this????)
Now for these cookies to be thin but still super soft & chewy there’s a few tricks:
- First, we use a combination of brown sugar and granulated sugar. The brown sugar helps make the cookies extra chewy and adds to that delicious caramel-like undertone.
- We’re add in an extra egg yolk to help keep the cookies tender.
- We’re using a little bit less flour than in my traditional chocolate chip cookie recipe so the cookies are thinner.
- There’s vanilla pudding mix in the batter of these cookies to make them super chewy. No seriously…. adding vanilla pudding mix creates cookies that are extra soft and chewy. It’s a secret/not so secret ingredient that will transform your cookie views. If you don’t have any on hand, I’ve written a substitution in the notes. But I HIGHLY recommend trying with pudding mix.
- Then – the other HUGE benefit of making these thin chewy chocolate chip cookies: we don’t have to chill the dough! That’s right – we’re reducing the horrible, terrible, no good wait time.
Even though I’m typically on the thick cookie side – I absolutely love these cookies. I made mine triple chip cookies, but any combination you have would be delicious!
Which side of the cookie debate are you on???
These thin Chewy Chocolate Chip Cookies are soft, perfectly stackable, have a delicious caramel undertone, are filled with chocolate chips and have perfectly golden edges. If you like your cookies thin - this recipe is for you!
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 1 and 3/4 cup all-purpose flour, spooned & leveled
- 1/3 cup vanilla pudding mix, not cook n' serve
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips, plus more for dotting on top of the cookies
Preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper or silicone baking mats.
In a large bowl using a hand-held or stand electric mixer on medium speed beat the butter and sugars on medium speed until well combined and no lumps remain. Add in the egg, egg yolk and vanilla and continue mixing until combined.
Turn off the mixer and add in the flour, pudding mix (you do not need to prepare the pudding), baking soda, baking powder and salt. First stir together using a large rubber spatula or wooden spoon. Then turn the mixer onto low-medium and continue beating until combined. Add in 1 cup of chocolate chips and stir in to combined using your large wooden spoon or rubber spatula.
Form the cookies into balls about 1.5 to 2 tablespoons in size (I like to use a cookie scoop). Place each ball 2 inches apart on the prepared cookie sheets. Flatten the balls slightly and place a few extra chocolate chips on the tops of each muffin. Bake for 8-10 minutes or until the tops look just set. Allow to cool on the cookie sheet for 5-10 minutes before transferring to a wire rack to cool.
*If you don't have vanilla pudding mix on hand, instead add 2 extra tablespoons of flour plus 2 teaspoons of cornstarch to the batter.