Egg Yolk Chocolate Chip Cookies

These egg yolk chocolate chip cookies are the best way to use up any leftover egg yolks you might have from other recipes! They're soft and chewy on the inside with crispy edges and loaded with chocolate chips!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chilling Time 2

Total Time 2 20

Servings cookies

Calories 156kcal

Author Kyleigh Sage

Equipment

Ingredients

½ cup unsalted butter room temperature
¾ cup light brown sugar
3 large egg yolks
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract optional
1 cup all purpose flour
½ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup dark chocolate chips
flaky sea salt for topping

US Customary - Metric

Instructions

Using a stand mixer with a paddle attachment, or hand mixer, cream the room temperature butter and brown sugar until smooth and creamy.
Add in the egg yolks, vanilla extract, almond extract, and beat until light, fluffy, and pale in color. This should take 2-4 minutes which seems like a long time, but you'll see a huge difference in the texture afterwards.
Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky and you might think you need more flour but you don't!
Gently fold the chocolate chips into the cookie dough.
Scoop a generous 2 tablespoons of dough and roll into balls. I use a size 30 cookie scoop. If desired, press some extra chocolate chips into the tops of the cookie dough balls.
Cover the dough balls and chill in the fridge overnight for best results. If you absolutely can't wait, just chill it for at least 2 hours.
To bake, place 2-3 inches apart on a parchment lined baking sheet.
Bake at 350°F on the center rack of the oven for 9-11 minutes or until the edges are set and the centers are still soft.
Remove from the oven and let rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack.
Sprinkle the egg yolk chocolate chip cookies with flaky sea salt and enjoy!

Notes

Store cookies in an airtight container at room temperature for up to a week.

Freeze pre-rolled cookie dough balls in the freezer for up to 6 months

Nutrition