Egg Yolk Chocolate Chip Cookies
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These Egg Yolk Chocolate Chip Cookies are a great way to use up leftover egg yolks. They’re rich, chewy and full of chocolate chips!
These Egg Yolk Chocolate Chip Cookies are my new favorite way to use up leftover egg yolks! This recipe came to be after making an angel food cake for my brother’s birthday which used 10 eggs worth of egg whites! I loathe food waste but wasn’t in the mood to make a batch of my Easy Lemon Curd so I decided to experiment with these cookies instead. They’re just like the classic chocolate chip cookies we all know and love except they’re extra rich and chewy thanks to the yolks!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg yolks – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Egg Yolk Chocolate Chip Cookies
1. In a small bowl combine all-purpose flour, baking soda and salt.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add egg yolks one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
6. Bake cookies at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Egg Yolk Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Egg Yolk Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Sprinkle with flaky sea salt before baking. I like this brand.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
More Chocolate Chip Cookies To Try
- Olive Oil Chocolate Chip Cookies
- Almond Butter Chocolate Chip Cookies
- Oat Flour Chocolate Chip Cookies
- Marshmallow Chocolate Chip Cookies
- Oreo Chocolate Chip Cookies
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Egg Yolk Chocolate Chip Cookies
Equipment
- Baking sheets
- Stand mixer or hand mixer
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 300 g (2 1/2 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 150 g (3/4 cup) granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 255 g (1 1/2 cups) chocolate chips
- extra chocolate chips for topping optional
- flaky sea salt for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine all-purpose flour, baking soda and salt.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add egg yolks one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
- Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Egg Yolk Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
So creamy and delightful 🤑🤑🤑
My family loved these!
Yay, I’m so glad!