Egg Yolk Chocolate Chip Cookies

Buttery, crispy and gooey, these egg yolk chocolate chip cookies are amazing! These are no ordinary chocolate chip cookies!

If you think you don’t need another chocolate chip cookie recipe, this one might completely change your mind. These egg yolk chocolate chip cookies are buttery, gooey and incredibly delicious. I think you need these in your life.

Making these cookies is really no different than most chocolate chip cookie recipes, but instead of using the whole egg, you only use the yolks. This adds a chewiness and amazing texture to the cookies.

These cookies develop a rich, deep color while baking. They’re beautiful to look at and taste just as beautiful and delicious as they look. At first bite you’ll be in love. They’re crispy, butter, gooey and soft-centered.

A FEW TIPS IF YOU MAKE THESE COOKIES:

• The cookie dough needs to chill for an hour in the freezer, so plan accordingly. You can also freeze the dough balls for up to one month. If you bake the dough balls from frozen, allow the dough balls to sit on the counter for about 10 minutes before baking.
• Scoop the dough into large balls, about 2 to 3 tablespoons. This makes the perfect size cookie I think.
• Keep an eye on the baking time. The recipe says to bake the cookies for 18 minutes, but mine were ready closer to 14 minutes.
• Use whatever kind of chocolate chips or chopped chocolate bar you prefer. The first time I made these, I used mini chocolate chips and larger milk chocolate chips. Using cut up chocolate bar instead of chocolate chips will give you those beautiful pools of melted chocolate.

Here is what you’ll need:

• Butter. I always use salted butter when I bake. If you use unsalted butter in these cookies, increase the salt to 1 1/4 teaspoons.

• Sugar. This recipe uses both brown and white sugar.

• Eggs. Just like the name of these cookies says, you will only use egg yolks in this recipe. Be sure to use large eggs. I always save the egg whites for another use . . . meringues, omelets or scrambled eggs, etc.

• Vanilla. Be sure to use good vanilla, none of that imitation vanilla stuff.

• Flour. You’ll need all-purpose flour in this recipe.

• Salt. I always use kosher salt for baking.

• Chocolate chunks/chips. You can use whatever you prefer, but use good quality chocolate or chocolate chips. Chopped chocolate from a bar will give you those delicious pools of melted chocolate. I have used mini chocolate chips and milk chocolate chips when I’ve made these and loved the results.

My verdict on freezing the cookies vs. not freezing the cookies:

I figured I was bound to get at least one reader asking me if freezing the cookies is really necessary, so I tested it out for you.

I baked a couple cookies without freezing the dough, then baked some after chilling the dough balls for 1 hour in the freezer (just like the recipe says), and finally baked some after the dough balls had been in the freezer for two days.

My verdict. . . every cookie was good, but there was definitely a difference!

• The cookies where the dough had been frozen for an hour had a better flavor and texture compared to the cookies that I baked immediately after making the dough.
• The cookies where the dough had been frozen for two days were amazing and even better than the cookies where the dough had been frozen for an hour. They had a deeper, richer flavor and the texture was so good.

So yes, I highly recommend freezing the dough for at least an hour and even longer if you can. You don’t have to bake them all at once either. Keep some dough balls in the freezer and bake them whenever you’re craving a delicious chocolate chip cookie.

Enjoy!

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Recipe Source: Adapted just slightly from the Violet Bakery Cookbook.