Make these egg yolk chocolate chip cookies just as soft and chewy as my go-to chocolate chip cookies. It's an easy and great recipe to use up any egg yolks leftover in something tasty and sweet.
Jump to:
These egg yolk chocolate chip cookies are the perfect recipe to turn to if you have leftover egg yolks from making Swiss meringue buttercream or after whipping up a batch of French meringue cookies.
This chocolate chip cookie recipe uses only egg yolks and rivals whole eggs ordinary chocolate chip cookies, offering a distinct, rich taste and a unique shortbread-like texture reminiscent of my gluten-free chocolate chip cookies. The egg yolks enrich the dough, creating a luxurious, dense, and flavorful bite that perfectly balances crisp and tender textures.
This recipe is a clever solution, much like its counterpart for egg white chocolate chip cookies. Now, whenever I'm left wondering what to do with leftover egg yolks, I turn to making these cookies, which are always a hit with the kids. It's a smart, delicious way to reduce waste and treat your family to something special.
Why you'll love this recipe
Ingredients you need
You need these ingredients to make the egg yolk chocolate chip cookies:
- Butter: Use unsalted butter, soft or melted butter and cooled butter.
- Sugar: A mix of white sugar and light brown sugar, or dark brown sugar.
- Vanilla: Liquid vanilla extract.
- Egg yolks: Only use egg yolks at room temperature.
- Flour: Preferably all-purpose flour.
- Baking soda: No baking powder, only baking soda. To use baking powder instead, see the recipe card notes.
- Salt: Fine table salt or fine sea sea salt for more flavor.
- Chocolate chips: Mini dark chocolate chips, chopped chocolate chunks, milk chocolate chips or white chocolate chips.
>> Don't throw away your egg whites, use them to make marshmallow frosting, Swiss buttercream, or French meringue cookies.
Egg Yolk Chocolate Chip Cookies Step-by-Step Instructions
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Cream the butter with the sugar and light brown sugar in a large bowl with an electric mixer or in a large mixing bowl of a stand mixer with the paddle attachment for about 2-3 minutes until creamy.
Step 2: Add the egg yolks and vanilla extract and beat again for about 1 minute until smooth.
Step 3: Add the previously mixed and sifted dry ingredients, flour, salt, baking soda and dark chocolate chips and mix with a rubber spatula to incorporate.
Step 4: Using a medium cookie scoop or your hands, shape ball of dough and place them on a large cookie sheet lined with parchment paper.
Step 5: Leave the cookie dough balls to rest in the fridge for 1 hour or about 20 minutes in the freezer before baking them in an oven preheated to 350°F/180°C for about 12 minutes, until golden brown around the edges and still soft in the center.
Let the baked cookies cool on the lined baking sheet before carefully moving them to a wire rack, then enjoy!
Tips for this recipe
Conservation
Room temperature: Cookies can be stored at room temperature in an airtight container for up to 1 week.
Freezing: You can also freeze them for up to 3 months in the freezer once they've cooled completely, placed in a storage bag. Let them recover slowly from the fridge.
Variations & Substitutions
More Cookie Recipes
I hope you love this egg-yolk cookie recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Chocolate Chip Egg Yolk 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 tsp baking powder.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
Very tempting cookies!
Thanks ❤️ as good as the classics!