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!
1cupchocolate 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.