Egg Yolk Chocolate Chip Cookies

Introduction

These egg yolk chocolate chip cookies are rich, chewy, and packed with chocolate. Using extra egg yolks creates a tender texture, making them absolutely irresistible. Perfect for using up leftover yolks!

Detailed Ingredients with measures

- 150g unsalted butter, softened
- 120g light brown sugar
- 50g granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 200g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150g dark chocolate, chopped

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 cookies

Directions

1. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Add egg yolks one at a time, mixing well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
5. Fold in chopped chocolate until evenly distributed.
6. Scoop cookie dough onto the prepared baking sheet, spacing them about 5cm apart.
7. Bake for 10-12 minutes or until the edges are golden but the center remains soft.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!

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Detailed Directions and Instructions

Step 1: Prepare the Oven and Baking Sheet

Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.

Step 2: Cream the Butter and Sugars

In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.

Step 3: Incorporate the Egg Yolks

Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Step 5: Fold in Chocolate

Fold in the chopped dark chocolate until it is evenly distributed throughout the dough.

Step 6: Portion the Dough

Scoop cookie dough onto the prepared baking sheet, spacing them about 5cm apart to allow room for spreading.

Step 7: Bake the Cookies

Bake for 10-12 minutes or until the edges are golden and the center remains soft.

Step 8: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious cookies!

Notes

Leftover Egg Yolks

This recipe is perfect for using up leftover egg yolks from other dishes.

Texture Preference

For chewier cookies, do not overmix the dough once the flour is added.

Storage Suggestions

Store cookies in an airtight container at room temperature to maintain freshness.

Variations

Feel free to add nuts or substitute different types of chocolate as desired.

Serving Suggestions

These cookies pair well with a glass of milk or a scoop of ice cream for an extra treat.

Storage Instructions

Room Temperature

Store cookies in an airtight container at room temperature for up to 3 days.

Refrigeration

For longer storage, keep cookies in the refrigerator for up to 1 week.

Freezing

These cookies can be frozen for up to 3 months. Place them in an airtight container or freezer bag. Thaw in the refrigerator before enjoying.

Serving Suggestions

With Milk

Serve warm with a glass of cold milk for a classic pairing.

On a Dessert Platter

Arrange the cookies on a dessert platter alongside fresh fruits or a scoop of ice cream for a delightful treat.

For Special Occasions

Perfect for birthdays, holidays, or any gatherings, serve them warm to impress your guests.

Nutritional Information

Serving Size

1 cookie

Calories

Approximately 180 calories per cookie.

Macronutrients

- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Sugars: 10g
- Protein: 2g

Sodium

About 80mg per cookie.

Ingredient Substitutions

Butter

Can be replaced with coconut oil or a non-dairy butter alternative to make it dairy-free.

Sugars

You can use coconut sugar instead of brown and granulated sugars for a different flavor profile.

Chocolate

Use milk chocolate or white chocolate if you prefer a sweeter cookie.

Flour

Gluten-free all-purpose flour can be used as a substitute for all-purpose flour to make gluten-free cookies.

Cook Techniques

Creaming Butter and Sugars

Creaming butter with sugars helps to incorporate air into the mixture, resulting in a light and fluffy texture. Make sure the butter is softened to room temperature for the best results.

Using Egg Yolks

Egg yolks add richness and moisture to the cookies, making them tender and chewy. Do not use the whites for this recipe to maintain the desired texture.

Mixing Dry Ingredients

When whisking together flour, baking soda, and salt in a separate bowl, it ensures even distribution of the leavening agent, which helps the cookies rise uniformly.

Folding in Chocolate

Gently folding in the chopped chocolate ensures that it’s evenly distributed throughout the dough without overmixing, which could affect the cookie's texture.

Baking Time and Temperature

Baking the cookies at 175°C (350°F) for 10-12 minutes will yield perfectly baked cookies with golden edges and soft centers. Keep an eye on them to avoid overbaking.

FAQ

Can I use whole eggs instead of just yolks?

Using whole eggs will alter the texture of the cookies, making them less chewy. It's best to stick to just yolks for optimal results.

What type of chocolate should I use?

Using dark chocolate enhances the richness of the cookies. However, you can substitute with milk or semi-sweet chocolate based on your preference.

How should I store the cookies?

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months.

Can I add nuts to the recipe?

Yes, you can add nuts like walnuts or pecans for added texture and flavor. Fold them in along with the chocolate.

How do I make the cookies chewier?

For chewier cookies, you can slightly reduce the amount of flour or increase the brown sugar. This will help retain moisture in the cookies.

Conclusion

These egg yolk chocolate chip cookies are a delightful treat that showcases the richness and tenderness that extra yolks can bring. With their chewy texture and chocolatey goodness, they're perfect for satisfying your sweet cravings while also making good use of leftover egg yolks. Enjoy them fresh out of the oven or store them for later indulging.

Nutty Chocolate Chip Cookies

Add 100g of chopped nuts, such as walnuts or hazelnuts, to the dough for a crunchy texture and a nutty flavor that complements the chocolate.

Oatmeal Chocolate Chip Cookies

Substitute 50g of flour with rolled oats for a heartier cookie. This adds a pleasant chewiness and a wholesome element to the classic chocolate chip cookie.

Orange Zest Chocolate Chip Cookies

Incorporate the zest of one orange into the dough for a refreshing citrus twist that pairs beautifully with the rich chocolate.

Sea Salt Caramel Chocolate Chip Cookies

Add a swirl of caramel sauce to the dough before baking and finish with a sprinkle of sea salt on top for a decadent sweet and salty combination.

Espresso Chocolate Chip Cookies

Mix in 1-2 teaspoons of instant espresso powder to the wet ingredients for a coffee-infused flavor that enhances the richness of the chocolate.

Peanut Butter Chocolate Chip Cookies

Substitute 50g of butter with peanut butter for a deliciously nutty version of chocolate chip cookies that is sure to please peanut butter lovers.