Egg yolk cookies with chocolate chunks are a delicious and ooey gooey treat that’s perfect for any occasion. They’re made with a rich, buttery dough packed with chocolate. Egg yolks are the secret ingredient for the most flavorful and chewy cookies ever. One of the additional features of this egg yolk chocolate chip cookies recipe is that you don’t even need a mixer! You don’t have to beat the butter and sugars to get this ooey gooey decadent chewy type of cookie.
Ingredients – 1 cup butter (2 sticks, 226 grams) – ¾ cup brown sugar (158 grams) – ⅔ cup granulated sugar (133 grams) – 1 tablespoon vanilla extract – 4 egg yolks (70 grams) – 2-⅔ cups all-purpose flour (320 grams) – 1 teaspoon baking soda – ½ teaspoon baking powder – 1 teaspoon salt – 2 cups chopped chocolate or chocolate chips – 3 tablespoons flaked sea salt (optional)
1. Add the brown sugar, granulated sugar, and vanilla extract to the melted butter. Whisk until well blended. Stir in the egg yolks.
1. Sift dry ingredients over the batter. Use a wide spatula to stir the flour mixture until well combined.
1. Stir in the chocolate then scoop the dough into balls. Place the dough balls in the fridge and cover them with plastic wrap. Chill for at least 4 hours.
1. Place the chilled balls of cookie dough on the baking sheet and bake until the edges look set.
This recipe for egg yolk cookies works because the egg yolks have extra fat and create super gooey, dense, chewy cookies. With the sprinkles of flaked sea salt, they are simply divine!
Why This Recipe Works – Using only egg yolks add richness and flavor to the cookies. They also help to create a chewier, denser texture. – Great way to use leftover egg yolks (after making Marshmallow Cream, Resurrection Cookies, or our Italian Meringue Buttercream).