These egg yolk chocolate chip cookie bars are actual perfection. They're quick and easy to make so if you're craving chocolate chip cookies but want less work, this recipe is for you! Save this recipe for when you have a bunch of egg yolks on your hands!
One of my favorite things to bake is a chocolate chip cookie! It is such a classic and there are SO MANY different ways to eat them. From Brown Butter Chocolate Chip Cookie Bars, Oat Flour Chocolate Chip Cookies, Chocolate Chip Pudding Cookies, Brown Butter Chocolate Chip Cookie Skillet and more, I am just obsessed with chocolate chip cookies!
These Bars are ...
- Made in one bowl
- A crowd pleasing dessert
- Always a hit!
- Great for left over egg yolks
- An easy make ahead dessert
What's not to love? These bars couldn't be more delish!
Egg Yolk Chocolate Chip Cookie Bars Ingredients
- Softened butter: I love creaming the butter with the sugar until I get a creamy consistency.
- Brown sugar & granulated sugar: I love the mix of sugars for sweetness and texture.
- Chocolate chips: milk, semi sweet, or dark chocolate
- Egg yolks: gives these cookie bars an almost fudgy, dense texture.
- Vanilla paste. I love going heavy on vanilla in my cookie bars, so instead of 1 teaspoon vanilla, I used 2. You can even use a tablespoon!
- All purpose flour: I love King Arthur flour. Don't try to swap in almond flour or coconut flour here as they won't work.
- Baking Soda. Just the right amount for spread and puff.
- Plenty Of Chocolate Chips. My favorite chocolate chips for these gluten-free cookie bars are semisweet chocolate chips, but feel free to milk chocolate chips for even sweetener cookie bars or dark chocolate chips for more intense chocolate flavor, or .
How to Make these Egg Yolk Chocolate Chip Cookie Bars, step by Step
- Preheat & Prep. Preheat the oven to 350F. Line a 9x13 baking pan with parchment paper.
- Mix butter & sugars. In a large mixing bowl combine the softened butter, brown sugar, and granulated sugar. Mix with a spatula attachment until just combined.
- Add egg yolks, and vanilla and mix to combine. Scrape down the sides of the bowl.
- Mix in the flours most of the way until just a few steaks of flour remain.
- Add the chocolate chips and fold until evenly distributed.
- Press the cookie dough into the prepared pana nd smooth into an even layer
- Bake the cookie bars 22-25 minutes or until the edges are set and the top is golden brown. The center of the cookie bars will not be fully set, but the a toothpick will come out clean.
- Let the bars cool in the pan or wire rack to allow the cookie bars to set.
- Cut into bars and enjoy! You can store leftovers in an airtight contianer 2-3 dayd at room temp!
Expert Tips
- Try not to over bake the bars: Bake until the edges are golden brown and the center is not wet. The bars will continue to cook in the pan when you remove the bars from the oven to cool.
- Cool bars: I know, waiting is the hard part! I recommend cooling on a wire rack for 20 minutes or until you can easily pick it up or cut through without it falling apart. They are best when they are still warm and the chocolate is melty.
- Customize your cookie dough: Add in nuts, white chocolate chips, butterscotch chips, etc.
When to Slice and Serve Cookie Bars
When the cookie bars are done baking, allow them to cool for a half hour. If you used parchment paper, carefully lift from the pan and place on a cooling rack. Feel the if the bottom is slightly warm. If the bars start to bend in the center, the it is too soon to lift them.
Use a large knife to make even slices. For clean cuts, wipe off the knife in between each cut. Enjoy while still slightly warm so you can taste the gooey chocolate.
Egg Yolk Chocolate Chip Cookie Bars FAQ
What is the best chocolate to use? My all time favorite chocolate is Ghirardelli! The second is the Guittard chocolate chips! You can pick dark chocolate or semi sweet!
Can I make them dairy-free? I haven't tested them dairy-free, but you can probably use vegan butter sticks (like Country Crock) and dairy-free chocolate chips (like Enjoy Life!).
Measure carefully! It is very important to measure your flour correctly for these bars. too much will make the bars too dense or dry. Too little and they wont form properly. Try using the scoop and level method to get an accurate measurement as possible.
Try chocolate chinks! For bigger puddles of chocolate and a fudgier taste, you can totally use chopped chocolate instead of chips.
If you make these Egg Yolk Chocolate Chip Cookie Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes.
Egg Yolk Chocolate Chip Cookie Bars
Ingredients
- 1 cup butter, softened
- 3/4 cup light brown sugar packed
- 1/2 cup white granulated sugar
- 5 large egg yolks
- 2 tsp vanilla paste (or vanilla extract)
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 cups chopped chocolate or chocolate chips
Instructions
- Preheat your oven to 350°F and prepare a 9×13” baking pan with non-stick spray and parchment paper
- In a large bowl, mix your sugars and softened butter until light and fluffy. Beat in your egg yolks and vanilla paste.
- Add your flour to the measuring cup and top with your baking soda and powder. Then pour into your large bowl and stir with a spatula. Mix in your chocolate chips.
- Spoon the dough into your baking pan. Use your spatula to evenly spread and flatten the dough. Sprinkle more chocolate chips on top and gently press into the dough.
- Bake for 22-28 minutes, or until the edges are lightly browned and the center is not wet. (Mine were done at 22 minutes. So check at around 20 minutes)
- Allow for the bars to cool before cutting into them. Remove from the pan and place on a wire rack.
