These Thin Chewy Chocolate Chip Cookies are soft, perfectly stackable, have a delicious caramel undertone, and boast golden edges. If you prefer thin cookies, this recipe is for you!
I usually favor thick, pudgy chocolate chip cookies, so when my boyfriend Jay confessed he prefers thin cookies—years into our relationship—I was surprised. Cookie preferences can feel oddly definitive: thin and slightly crisp at the edges, or thick and chewy in the center. People take sides.
It’s not just a passing preference. Some people feel strongly about the texture and shape of a cookie, and those feelings can spark passionate conversation. I fall solidly in the thick-and-chewy camp and have shared plenty of dense cookie recipes over the years. But lately I’ve accepted that some people prefer thin cookies, and that’s okay.
So today I crossed over to the other side and made these Thin Chewy Chocolate Chip Cookies for anyone who loves cookies that are soft, thin, stackable, and browned at the edges.
Even though I usually prefer thicker cookies, I genuinely love these. They’re buttery, satisfyingly chewy despite being thin, have a caramel-like undertone from brown sugar, and are full of chocolate chips. They evoke childhood snacks and comfort baking, and they’re easy to stack for cookie sandwiches if you’re feeling playful.
To keep these cookies thin but still soft and chewy, there are a few key techniques:
- Use a mix of brown sugar and granulated sugar. Brown sugar adds moisture and chewiness and contributes a pleasant caramel note.
- Add an extra egg yolk. The additional yolk helps keep the cookies tender and chewy.
- Use slightly less flour than a typical thick-cookie recipe so the dough spreads more, producing a thinner cookie.
- Include instant vanilla pudding mix in the dough. The pudding mix adds extra chewiness and a soft texture. If you don’t have it, see the notes below for a substitution, though pudding mix is highly recommended.
- No chill time required. These cookies bake right away, eliminating the wait many recipes demand.
These cookies are flexible: I made mine triple-chip, but any chip or chocolate combination will work. They bake quickly, have a tender center and crisp rim, and keep well for snacking anytime.
Which side of the cookie debate are you on?
Thin Chewy Chocolate Chip Cookies
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Ingredients
- 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, instant, not cook-and-serve
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips, plus extra for dotting on top
Instructions
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Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
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In a large bowl, beat the butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed until smooth and no lumps remain. Add the egg, egg yolk, and vanilla, and mix until combined.
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Turn the mixer off and add the flour, instant pudding mix (do not prepare), baking soda, baking powder, and salt. Stir briefly with a spatula to incorporate, then mix on low-medium until combined. Stir in 1 cup of chocolate chips with a spatula.
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Scoop cookie dough into balls about 1.5 to 2 tablespoons each (a cookie scoop works well). Place them about 2 inches apart on the prepared sheets. Gently flatten each ball and press a few extra chocolate chips on top. Bake for 8–10 minutes, until the tops are just set. Let the cookies rest on the baking sheet 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
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