Egg Yolk Chocolate Chip Cookies
These super quick and easy chocolate chip cookies are the best way to use up all those leftover egg yolks from other recipes! They're crisp on the outside and soft and chewy on the inside. The recipe can easily be halved or doubled depending on how many egg yolks you need to use up.
Ingredients
- 1/2 cup (113g) salted butter melted
- 3/4 cup (150g) light brown sugar lightly packed
- 2 large egg yolks room temperature
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour spooned and leveled
- 1/4 tsp fine sea salt
- 1 tsp baking powder
- 2/3 cup (4oz) chocolate chips or chopped chocolate (I like to mix dark and milk or dark and white)
- pinch sea salt flakes
Instructions
- Preheat the oven to 350F (177C) convection OR 325F (163C) conventional and line two cookie sheets with parchment paper.
- In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).1/2 cup (113g) salted butter
- Add the light brown sugar to the melted butter and whisk together for about a minute.3/4 cup (150g) light brown sugar
- Add in the egg yolks and vanilla and whisk aggressively for 1-2 minutes, until it's completely smooth.2 large egg yolks, 1 tsp vanilla extract
- Add the flour, salt and baking powder and fold the cookie dough just until there are a few streaks left of flour.1 cup (125g) all-purpose flour, 1/4 tsp fine sea salt, 1 tsp baking powder
- Fold in the chocolate, just until they're evenly dispersed.2/3 cup (4oz) chocolate chips or chopped chocolate
- Split cookie dough into 8 small cookies, about 2.25 oz each, and bake one sheet on the middle rack for 11-13 minutes on convection or 13-15 minutes on conventional, just until the edges are starting to brown and the center is puffed and no longer wet.
- Remove them from the oven, give the pan a quick tap on the counter and use something round like a biscuit cutter or cup to scoot them around so they're circular.
- Allow them to rest for 5-10 minutes before transferring off the cookie sheet. Sprinkle with sea salt flakes and enjoy warm!pinch sea salt flakes
Notes
You can also bake these into four large (4oz) cookies. Bake two per cookie sheet for 16-18 minutes.
This recipe is easily halved if you want to make just four cookies with one egg yolk or doubled to make 16 cookies with 4 egg yolks. I always recommend using a digital scale, especially for measuring sugar and flour.
Nutrition
Serving: 1gCalories: 286kcalCarbohydrates: 42gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 39mgSodium: 140mgFiber: 2gSugar: 27g
Tried this recipe?Let us know how it was!