These egg yolk chocolate chip cookies are cookie PERFECTION! They are the classic cookie we all love with chewy centers and a slightly crisp edge. I'm telling you, egg yolk cookies are going to be how I make my cookies from now on!!
Why You'll Love these Cookies
- Literally taste like professionally baked cookies
- Perfect texture: Super chewy and gooey centers
- Easy to make: Made in one bowl and a straight forward recipe
- No extra time spent refrigerating the dough
- Crowd pleaser: these cookies are sure to be a hit with friends and family!
Egg Yolk Chocolate Chip Cookies
- Unsalted butter, softened: You can use salted butter for more flavor or use unsalted butter to have more control over the salt content.
- Sugar: I used a blend of light brown sugar and granulated sugar to get the perfect texture for these cookies. Using a bit more brown sugar allows you to get that chewy center.
- Egg yolks: the star of the show here! It uses alot of egg yolks, but it is so worth it!
- Vanilla extract: Adds the best vanilla flavor to your cookies
- All purpose flour: You can use GF 1:1 flour if you need! I have not tried this recipe with other flours. Be sure to measure correctly.
- Baking soda and baking powder: For puff and spread.
- Chocolate chips: I love using semi-sweet chocolate but you can use milk chocolate for a sweeter cookie
How to Make Egg Yolk Chocolate Chip Cookies, Step by Step
- Preheat The Oven & Prep Your Pans. Prreheat your oven to 350 degrees F. Line two baking sheets with parchment.
- Combine Butter & Sugars: Add your softened butter to a bowl with your sugars. Mix with the paddle attachment on medium speed 2-3 minutes or until well combined and the mixture looks light and fluffy.
- Add Eggs + Vanilla: Add egg yolks, blending well and then add the vanilla.
- Add Dry Ingredients: Add flour, baking soda, baking powder, and salt. Mix for a few seconds (it won’t be fully combined), then add the chocolate chips. Mix until just combined.
- Scoop The Dough: Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls.
- Bake & Cool The Cookies: Bake at 350°F for 10-12 minutes, or until the edges turn golden brown and the centers appear slightly underbaked. Let the cookies cool on the baking sheet for 2 minutes before moving them to a wire rack to cool completely. Repeat the process with the remaining cookie dough.
- Serve & Store. Enjoy right away once the cookies are cooled, or store in an airtight container 3-5 days. (Or, freeze up to 2 months)
Faq + Tips and Tricks for Egg Yolk Chocolate Chip Cookies
use the right tools for the job
- My favorite flour: This brand produces GORGEOUS cookies, cakes, and brownies.
- Cookie sheets: Light-colored aluminum sheets spread heat evenly, so the bottoms of the cookies won't burn.
- Parchment paper: So important!! It provides a barrier between the raw cookie dough and the pan, which helps prevent sticking! (also allows the cookies to cooke more evenly)
- Large cookie scoop: This cookie scoop is the exact size you need to make 3 tbsp balls of cookie dough!
Measure carefully: The key to perfect cookies lies in accurately measuring the flour. Using a kitchen scale for gram measurements will consistently yield the best results. If you don't have a scale, carefully spoon the flour into your measuring cup and level it off
Make Them Extra Pretty! Right after taking the cookies out of the oven, use a large round cookie cutter to gently shape them into perfect circles. Finish by adding a few extra chocolate chips on top and a sprinkle of flaky sea salt!
If you make these Egg Yolk Chocolate Chip Cookies, 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 page.
Egg Yolk Chocolate Chip Cookies
Ingredients
- 1 cup softened butter, unsalted
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 5 large egg yolks
- 2 tsp vanilla extract
- 2 2/3 cups 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 350F and line a baking sheet with parchment paper.
- Cream your butter and brown sugar together for 5-7 minutes on medium until very light and fluffy.
- Add your vanilla and egg yolks. Beat for a minute.
- Add your flour ad combine until there are no flour streaks left in the batter
- Mix in your chocolate chips and scoop your dough into balls. Top with more chocolate chips.
- Bake for 10 minutes. Feel free to use a large glass to shape these cookies into perfect circles as soon as they come out of the oven.
