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–+ servings

Chocolate Chip Cookies with Egg Yolks

5 from 1 vote
Elien Lewis
These chocolate chip egg yolk cookies are rich and tender, bursting with chocolate chips. The perfect recipe for 3 leftover egg yolks. 
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cookie with chocolate
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16

Ingredients
 
 

  • 190 g all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 113 g butter softened to room temperature
  • 100 g soft brown sugar
  • 50 g granulated sugar
  • 3 large egg yolks
  • 1 teaspoon vanilla paste or extract
  • 180 g chocolate chips (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 a small bowl, combine the all-purpose flour, cornstarch, baking soda, baking powder, and salt. 190 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon baking powder
  • 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. 113 g butter, 100 g soft brown sugar, 50 g granulated sugar
  • Add the egg yolks and vanilla to the butter mixture and combine. 3 large egg yolks, 1 teaspoon vanilla paste
  • Mix in the dry ingredients with a wooden spoon or rubber spatula until almost combined. Add in the chocolate chips and continue stirring until combined. 180 g chocolate chips
  • 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. Optional- Flaky salt for serving

Notes

Both metric and US customary measurements have been provided. Use the toggle at the top of this recipe card to switch between the two.

Nutrition

Serving: 1CookieCalories: 203kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 62mgSodium: 131mgFiber: 1gSugar: 15g
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