Description
Easy chocolate chip cookie recipe with egg yolks, they are perfectly soft and crunchy (for 12-13 cookies)
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
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