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
- Preheat your oven to 350F (177C) convection OR 325F (163C) conventional. Line two cookie sheets with parchment paper.
- 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).
- Whisk together the melted butter and light brown sugar for about a minute until well combined.
- Add the egg yolks and vanilla, then whisk aggressively for 1-2 minutes until the mixture is completely smooth.
- Fold in the flour, salt, and baking powder until there are a few streaks of flour left.
- Gently fold in the chocolate, ensuring even distribution throughout the dough.
- 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.
- Once out of the oven, tap the pan on the counter and use something round to shape them into perfect circles.
- 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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