Egg Yolk Chocolate Chip Cookies

Egg Yolk Chocolate Chip Cookies

Egg Yolk Chocolate Chip Cookies

Ingredients

  • 1/2 cup (113g) melted salted butter
  • 3/4 cup (150g) lightly packed light brown sugar
  • 2 large egg yolks, at 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 (mix dark and milk or dark and white for extra flavor)
  • A pinch of sea salt flakes

Instructions

  1. Preheat your oven to 350F (177C) convection OR 325F (163C) conventional. Line two cookie sheets with parchment paper.
  2. In a medium bowl, melt the butter in the microwave for 20-30 seconds, just until it's melted (if it gets too hot, let it cool a bit).
  3. Whisk together the melted butter and light brown sugar for about a minute until well combined.
  4. Add the egg yolks and vanilla, then whisk aggressively for 1-2 minutes until the mixture is completely smooth.
  5. Fold in the flour, salt, and baking powder until there are a few streaks of flour left.
  6. Gently fold in the chocolate, ensuring even distribution throughout the dough.
  7. Divide the cookie dough into 8 small portions, around 2.25 oz each. Bake one sheet on the middle rack for 11-13 minutes (convection) or 13-15 minutes (conventional), until the edges are starting to brown, and the center is puffed and no longer wet.
  8. Once out of the oven, tap the pan on the counter and use something round to shape them into perfect circles.
  9. Allow them to rest for 5-10 minutes before transferring them off the cookie sheet. Sprinkle with sea salt flakes and enjoy them while warm!

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