Egg yolk cookies that are soft, chewy, and packed with chocolate chips, perfect for using up leftover yolks
I bake these egg yolk chocolate chip cookies whenever I have extra yolks from buttercream or meringue.
As a French baker who loves American-style cookies, I tested this recipe so the egg yolk cookies stay thick, chewy, and full of flavor.
Why you’ll love this recipe
- Soft and chewy texture – Rich egg yolks give a tender center with crisp edges.
- Great for leftovers – A simple way to use up extra egg yolks instead of throwing them away.
- Easy and family-friendly – Basic pantry ingredients and a dough everyone loves, from kids to adults.
Ingredients you need
You’ll need these simple ingredients to make egg yolk chocolate chip cookies:
- Butter: Unsalted butter, softened or melted then cooled.
- Sugar: A mix of granulated sugar and light or dark brown sugar.
- Vanilla: Pure liquid vanilla extract.
- Egg yolks: Egg yolks only, at room temperature.
- Flour: All-purpose flour.
- Baking soda: Baking soda only for the right spread and texture.
- Salt: Fine sea salt or table salt to balance sweetness.
- Chocolate chips: Dark chocolate chips, chopped chocolate, milk chocolate, or white chocolate chips.
Tips for egg yolk cookies
- Room-temperature ingredients: Let butter and egg yolks sit out so they mix smoothly.
- Mix just enough: Cream the butter and sugars well, then avoid overmixing once the flour is added.
- Same-size dough balls: Use a cookie scoop so the cookies bake evenly.
- Chill the dough: Rest the dough in the fridge for 30–60 minutes to control spread.
- Slightly underbake: Take them out when the edges are set but the centers still look soft – they firm up as they cool.
How To Make Egg Yolk Chocolate Chip Cookies
This recipe is adapted from my classic chocolate chip cookies, using egg yolks only.
Cream the butter with the granulated sugar and brown sugar for 2–3 minutes, until smooth and creamy.
Add the egg yolks and vanilla, then mix again until fully combined.
Stir in the flour, baking soda, salt, and chocolate chips using a spatula, just until incorporated.
Scoop portions of dough and place them on a parchment-lined baking sheet.
Chill the dough balls for 1 hour in the fridge (or 20 minutes in the freezer).
Bake at 350°F (180°C) for about 12 minutes, until lightly golden around the edges and still soft in the center.
Cool on the baking sheet, then transfer to a wire rack before serving.
Storage
- Store the cookies in an airtight container at room temperature for up to 5–7 days.
- For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature.
Recipe Variations
- Egg yolk chocolate chunk cookies – Use chopped dark chocolate for bigger pools of chocolate.
- Egg yolk milk chocolate cookies – Swap dark chocolate chips for milk chocolate.
- Egg yolk white chocolate cookies – A sweeter version with white chocolate chips.
- Nutty version – Add chopped hazelnuts or walnuts to the dough.
Recipe Questions
Can I use whole eggs instead of egg yolks?
No. This recipe is designed specifically for egg yolks, which give the cookies a richer texture.
Why chill the cookie dough?
Chilling helps control spreading and improves the chewy texture of egg yolk cookies.
Can I freeze the cookie dough?
Yes. Freeze dough balls for up to 2 months, then bake straight from frozen with 1–2 extra minutes.
Do egg yolk cookies taste different?
Yes. Egg yolk chocolate chip cookies are richer, slightly denser, and more tender than classic cookies made with whole eggs.
More Cookie Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Egg yolk chocolate chip cookies
- Total Time: 22 minutes
- Yield: 12 cookies
Description
Easy chocolate chip cookie recipe with egg yolks, they are perfectly soft and crunchy (for 12-13 cookies)
Ingredients
- 120 g (½ cup) of unsalted butter - softened
- 50 g (¼ cup) of granulated sugar
- 100 g (½ cup) of light brown sugar
- 3 Egg yolks - approximately 50-60 g
- 1 tsp of vanilla extract
- 210 g (1 ⅔ cups) of All-purpose flour
- ¾ tsp of baking soda
- ¾ tsp of salt
- 150 g (¾ cup) of chocolate chips
Instructions
- In a large mixing bowl, whisk the softened butter with granulated sugar and brown sugar for 2 minutes.
- Add the egg yolks and vanilla and mix again with an electric mixer for 2 minutes until the mixture is smooth.
- Gently fold in the dry ingredients, flour, baking soda, salt, and chocolate chips with a spatula until you have a uniform and slightly sticky dough.
- Form dough balls using an ice cream scoop and place them on large baking sheet lined with parchment paper.
- Put the baking sheets in the fridge for 1 hour or in the freezer for 20 minutes.
- Preheat the oven to 347°F (175°C) and bake the cookies for about 12 minutes until they are lightly golden around the edges and still very soft in the center.
- Let them cool completely on the baking sheet before moving them to a cake rack. Sprinkle with sea salt flakes and enjoy.
Notes
Storage: Up to 1 week at room temperature in an airtight tin, up to 3 months in the freezer.
Replace baking soda with 1 teaspoon baking powder.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
Ladymilonguera
Very tempting cookies!
Fadela
Thanks ❤️ as good as the classics!