Name: Chocolate Chip Egg Yolk Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 120 g (1/2 cup) of unsalted butter - softened; 50 g (1/4 cup) of granulated sugar; 100 g (1/2 cup) of light brown sugar; 3 Egg yolks - approximately 50-60 g; 1 tsp of vanilla extract; 210 g (1 2/3 cups) of All-purpose flour; 3/4 tsp of baking soda; 3/4 tsp of salt; 150 g (3/4 cup) of chocolate chips

Jump to Recipe· 5 from 1 review

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.

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Why you'll love this recipe
Ingredients you need
Egg Yolk Chocolate Chip Cookies Step-by-Step Instructions
Tips for this recipe
Conservation
Variations & Substitutions
More Cookie Recipes
Chocolate Chip Egg Yolk Cookies

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

Crazy Good Cookies: These egg yolk cookies are absolutely insane! They boast a perfect texture, soft and chewy on the inside with crispy edges.
Easy and Quick: A super simple recipe that comes together with basic ingredients, complemented by my tips for making perfect chocolate chip cookies every time.
Waste-Not: By utilizing leftover yolks that would often be discarded, this recipe prevents waste and turns it into a delightful treat with these cookies.

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.

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.

mixing bowl with creamed butter and sugar with egg yolks

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

Ingredient Temperature: Ensure all your ingredients, especially butter and egg yolks, are at room temperature before starting.
Uniform Mixing: Mix the ingredients until you achieve a uniform dough, but avoid overmixing. Overmixing the dough can make the cookies tough instead of tender and chewy.
Form cookie dough balls: Use an ice-cream scoop to form chocolate chip cookie dough balls of the same size.
Dough Chilling: After preparing the dough, let it rest in the refrigerator for at least 30 minutes to 1 hour. This chilling period allows the flavors to meld together and helps prevent the cookies from spreading too much during baking.
Spacing on Baking Sheet: Place the dough balls on the baking sheet, spacing them sufficiently apart to prevent the cookies from sticking together. This ensures even baking and helps maintain the cookies' shape.
Soft-baked chocolate chip cookie: Be careful when baking, the cookies are best when they are slightly undercooked, they are soft when they come out of the oven but will harden as they cool and you'll have those chewy cookies.

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

Chocolate chip pecan cookies: Add crushed pecans to the dough for a version rich in flavor and texture.
Lemon poppy seed cookies: Add grated lemon zest and poppy seeds to the dough for fresh cookies.
Salted Caramel cookies: Incorporate pieces of toffee and sprinkle with sea salt like my caramel chocolate chip cookies.
Nutella stuffed cookies: Add a gooey Nutella center filling as in this recipe for Nutella stuffed chocolate chip cookies.

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!

Chocolate Chip Egg Yolk Cookies

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5 from 1 review

Author: Fadela
Total Time: 22 minutes
Yield: 12 cookies

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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

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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.