Egg Yolk Chocolate Chip Cookies
Chewy soft cookies that will rival any classic chocolate chip cookie recipe you have saved already!
Ingredients
- 1 Cup + 2 Tbsp Butter, room temp (260g)
- 2 Cups, Packed Brown Sugar (400g)
- 6 Large Egg Yolks
- 1 1/2 tsp Baking Soda
- 1 1/4 tsp Salt
- 2 Tbsp Vanilla Extract
- 3 2/3 Cup All Purpose Flour (440g)
- 10 oz Chocolate Chips, semi sweet
Instructions
- Line three cookie sheets with parchment paper and pre-heat oven to 375F.
- Beat butter and sugar on medium-high until light and creamy (5-7 minutes). Scrape sides of bowl as needed half-way into mixing.
- Add egg yolks, vanilla extract, and salt and beat on medium-high for one minute.
- Add flour and baking soda and beat on medium-low until just combined. Scrape sides of bowl.
- Fold in chocolate chips.
- Scoop 1 oz worth of dough onto cookie sheets, about 2.5" apart from each other. You should get 36 scoops.
- Freeze pans with cookie dough balls for at least one hour.
- Bake straight from freezer at 375F for 11 to 13 minutes or until you see spots of golden brown forming on the cookies.
- All to fully cool before transferring them as they need time to fully set up.
Notes
Freezing the Dough:
Freezing the dough slows down how quickly the butter melts in the oven. This gives the edges time to set before the cookie spreads, resulting in thicker cookies with defined edges and a soft center.
Freezing the dough slows down how quickly the butter melts in the oven. This gives the edges time to set before the cookie spreads, resulting in thicker cookies with defined edges and a soft center.