Chunky Monkey Pudding Cookies

Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
In a large bowl or stand mixer, cream together 1 cup salted butter , ¾ cup light brown sugar, and ¼ cup granulated sugar on medium-high speed for 2 minutes.
Add the 2 large eggs and 1 additional large egg yolk one at a time, mixing after each addition. Add 1 teaspoon pure vanilla extract and beat for 1 minute on medium speed.
In a separate bowl, whisk together 2⅔ cups all-purpose flour, 1 (3.4 oz.) box Instant Banana Cream Pudding, 2 tablespoons malted milk powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt.
Add the dry ingredients to the wet ingredients a little at a time and mix until combined.
Fold in 1 cup chopped walnuts and the chopped 8 ounces bittersweet dark chocolate.
Use a #10 cookie scoop to portion out the dough onto the prepared baking pans. The balls of dough should weigh about 4.5 ounces each.
Bake for 10 to 12 minutes.
Cool on pan for a couple of minutes before transferring to a cooling rack.