Egg Yolk Cookies
These chocolate chip egg yolk cookies are rich and tender, bursting with rich chocolate—the perfect recipe for leftover egg yolks.
These are not ordinary chocolate chip cookies. These egg yolk chocolate chip cookies are enriched with extra yolks resulting in an indulgent treat with a soft texture and delicious depth of flavor. Using only the egg yolk from the egg, not whole eggs makes a deliciously rich cookie.
This is a perfect recipe for those looking for a treat for those leftover egg yolks after making something that uses only egg whites (like this no-bake strawberry meringue pie.)
Key Ingredients
The recipe amounts for this egg yolk cookie recipe can be found in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- All-purpose flour: The backbone of any good cookie, all-purpose flour provides structure.
- Cornstarch: Makes the cookies extra soft.
- Egg yolks: These are the stars of the show. Extra egg yolks contribute to a golden brown color, rich flavor, and the cookie’s soft texture. A great way to utilize those leftover yolks!
- White sugar and soft brown sugar: These two types of sugars are balanced to give the cookies a perfect sweetness, with a hint of molasses flavor from the brown sugar. The brown sugar also makes a more moist cookie. You could also use dark brown sugar.
- Butter: You can use salted or unsalted butter at room temperature to give the cookies a delicious buttery taste.
- Vanilla extract: This is added to bring the flavor.
- Baking soda and baking powder: This helps the cookies rise.
- Salt: A pinch of salt helps to balance and enhance the sweet flavors. I love to add flaky salt on top of the cookies after baking too.
- Chocolate Chips: Choose from dark chocolate chunks or traditional chocolate chips. Both work well in this recipe, it all depends on your preference. I’ve used both!
Method
Preheat the oven and line a large baking sheet with parchment paper.
In the bowl of a stand mixer, or a large mixing bowl if using a hand mixer, cream together the room-temperature butter and sugars until light and fluffy.
Add the egg yolks and vanilla into the butter mixture and mix to combine.
In a separate bowl, combine the dry ingredients – your all-purpose flour, cornstarch, baking soda, baking powder and salt.
Mix this mixture with the wet ingredients, using a rubber spatula, until almost combined.
Add in the chocolate chips and continue stirring until combined.
Use an ice cream scoop or tablespoons to create individual portions of cookie dough, about 1 1/2 tablespoons per ball. You can chill the cookie dough balls for a couple of hours or up to 36 hours for extra thick cookies or bake them immediately.
Take a cookie ball and dip it into some chopped chocolate. Place the balls of cookie dough on your lined baking sheet, around spaced around 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes until puffed and light golden brown but still soft in the middle. A soft-baked chocolate chip cookie will stay chewy. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.
Add on a sprinkle of flaky sea salt for a delicious sweet-salty touch.
Variations
There’s room for creativity with these cookies. Add some finely chopped nuts like walnuts or pecans for a little crunch. Or, if you’re a fan of dried fruits, stir through some dried cherries or cranberries.
You could swap the chocolate chips too, for white chocolate or milk chocolate chips.
Storing
To store these cookies, let them cool completely, then put them in an airtight container. They will stay fresh for at least a week at room temperature. If you want to keep them longer, you can freeze the baked cookies or the dough. Both will keep for up to 3 months in a freezer-safe bag or airtight container.
Related recipes
If you enjoyed these cookies, you might like these too!
- Chocolate Chip Espresso Cookies
- Easter Mini Egg Cookies
- No Chill Milk Chocolate Chip Cookies
- Chewy Orange Chocolate Chip Cookies
Chocolate Chip Egg Yolk Cookies
These chocolate chip egg yolk cookies are rich and tender, bursting with chocolate chips. The perfect recipe for leftover egg yolks.
Ingredients
- 188g (1 ½ cups*) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 113g (½ cup) unsalted butter, softened
- 100g (½ cup) soft brown sugar
- 50g (1/4 cup) granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla paste
- 180g (1 heaped cup) chocolate chips or chunks (plus chopped chocolate for the topping.)
- Optional- Flaky salt for serving
Instructions
- Preheat the oven to 350°F / 180°C and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer or a large mixing bowl if using a hand mixer, cream together the room-temperature butter and sugars until light and fluffy.
- Add the egg yolks and vanilla to the butter mixture and combine.
- In a separate bowl, combine the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Mix this mixture with the wet ingredients, using a rubber spatula, until almost combined. Add in the chocolate chips and continue stirring until combined.
- Use an ice cream scoop or tablespoons to create individual portions of cookie dough, about 1 1/2 tablespoons per ball. You can chill the cookie dough balls for a couple of hours or up to 36 hours for extra thick cookies or bake them immediately.
- Press the tops of cookie dough balls into some chopped chocolate, then place them on your lined baking sheet. Space around 2 inches apart.
- Bake the cookies in the oven for 10-12 minutes until puffed and light golden brown but still soft in the middle. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.
- Add a sprinkle of flaky sea salt for a delicious sweet-salty touch.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 131mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 3g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
“Preheat oven”
How hot pls??
Assuming the magic 350’F
Thanks
Yes! Thanks so much for pointing that out, have added it in!