EGG YOLK CHOCOLATE CHUNK COOKIES

HOMEMADE EGG YOLK COOKIES … it’s impossible to eat just one.

If you have a recipe like my Mango Cake that uses a lot of egg whites and leaves you with a load of egg yolks, this is the clutch cookie recipe to bookmark. It uses 4 egg yolks and 0 egg whites. No no no, they don’t taste weird or really different at all. They are gooey, rich, and all-around devour-able. In a party of 12 people, there was not one cookie left in a batch of 30. They’re insane.

Don’t get me wrong, you shouldn’t wait until you have egg yolks waiting around to make these, make them, and then use your egg whites to make a frittata or omelet or something. Really, just make these! You’ll love!

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Egg Yolk Chocolate Chunk Cookies

Yield: 30 Cookies

Author: Michelle Williams

Prep time: 15 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 30 M

Ingredients

• All-Purpose Flour (2 3/4 cups)
• Baking Powder (1 teaspoon)
• Baking Soda (1 teaspoon)
• Sea Salt (1/2 teaspoon, ground)
• Unsalted Butter (12 tablespoons, room temperature)
• Dark Brown Sugar (1 1/4 cups, packed)
• White Sugar (3/4 cups)
• Egg Yolks (4)
• Pure Vanilla Extract (1 tablespoon)
• 70% Bittersweet Dark Chocolate (9.7-ounce bar. I used Scharffen Berger. Roughly chopped into bite-sized and smaller chunks)
• Finishing Salt

KITCHEN TOOLS

• Large Mixing Bowl
• Whisk
• Stand Mixer with Paddle Attachment
• Cling Wrap
• 1 1/2 inch Ice Cream Scoop
• Cookie Baking Sheets (2)
• Silpats Or Parchment Paper
• Metal Spatula
• Cooling Rack
• OPTIONAL. 3 1/4 Inch Biscuit Cutter

Instructions

TO MAKE YOUR COOKIE DOUGH

1. In your mixing bowl, whisk together your flour, baking powder, baking soda, and salt. Set aside.
2. In your stand mixer outfitted with its paddle attachment, over high-speed cream together your butter and sugars until you have a smooth fluffy texture—about 5 minutes.
3. Add egg yolks and vanilla.
4. On low speed, slowly spoon your flour mixture into the wet ingredients in your stand mixture until fully and evenly incorporated.
5. On the lowest speed setting, add your chocolate chunks. Let the machine basically just stir them in. Don't over-mix.
6. Remove the bowl from your stand mixer and cover it with cling wrap. Refrigerate for a minimum of 1 hour or over night.

TO BAKE YOUR COOKIES

1. Pre-heat your oven to 350º.
2. Let your cookie dough thaw for 10 minutes (or longer if you refrigerated for more than an hour).
3. Line your cookie sheets with your Silpat.
4. Use your ice cream scoop to evenly portion out your cookie dough balls.
5. Place them about 3 inches apart on your cookie sheet. I had to bake about 5 batches.
6. Bake for 15 minutes. Place your cookie sheet on top of your stove and place your biscuit cutter around each cookie one at a time. Rotate it quickly in circles to finesse the edges of your cookies. FYI, they look pretty good even if you skip this step but if you want a more uniform look, this is the way to go.
7. While one batch of cookies is baking, prep your next cookie sheet. Have them working in rotation.
8. Quickly sprinkle a pinch of finishing salt over all of your cookies.
9. Let them cool on the baking sheet for a total of five minutes then transfer them to your cooling rack.
10. Eat and enjoy!

Notes

Each batch takes 15 minutes to bake.

This recipe only uses egg yolks. I had several of them after baking my Mango Cake which only uses egg whites and didn't want them to go to waste. These cookies have the perfect amount of gooeyness because of them.

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