Chocolate Chip Egg Yolk Cookies (2024)

Why you’ll love these chocolate chip egg yolk cookies

1. It uses all of our leftover egg yolks from other recipes we baked.
2. The egg yolks and extra butter makes these more rich than traditional cookies
3. Super quick and easy
4. Can be halved to make four cookies with one egg yolk or doubled to make 16 cookies with four egg yolks

Step-By-Step Instructions

Step 1: Preheat the oven to 350F (177C) convection OR 325F (163C) conventional and line cookie sheets with parchment paper.

How to bake these cookies (convection and conventional)?

I always bake in a convection (fan) oven but when I took some polls on instagram, most of you said you either don’t have one or you don’t know how to use your convection oven. So since I developed ALL my recipes in a 350F convection oven, I decided to experiment with a conventional.

If you don’t know the difference, a convection oven has a fan that circulates the heat more evenly. This usually results in a quicker bake, so always do less time if you’re unsure and it also gives a more even browning. If you’re not used to it, the change can be frustrating.

Can the cookie dough be made ahead of time?

The cookie dough is pretty soft so you’ll want to scoop it out, then refrigerate it on a plate or tray until the cookie dough balls are more firm. Then place them in a ziplock bag and freeze. To bake, remove them from the freezer as the oven is preheating and bake 325 F convection (fan) OR 300 F conventional (no fan) for 14 minutes or remove them a few hours in advance, bring them back to room temperature and bake like you would fresh.

Can I make these dairy free or vegan?

I haven’t tested egg free cookies but you can make these cookies with dairy free butter and dairy free chocolate.

Can I make these gluten-free?

I have tested my base cookie dough recipes with 1:1 substitute for King Arthur and Bob’s Red Mill Gluten-Free Flour Blends. The cookies turnout perfectly, they just have a traditional gluten-free flour flavor which is a little earthy/nuttier.

How to get perfectly round cookies

Most cookies bake a little bit uneven around the edges, especially if the dough is soft and not refrigerated before baking. To get your cookies perfectly round, as soon as you remove them from the oven, use anything round like a biscuit cutter/cup/mug, etc. to scoot the cookies around within the circle.
Be gentle so you don’t break the soft cookie but you have to be quick and do it as soon as the cookie comes out of the oven, before the edges set.

What kind of chocolate can I use for these chocolate chip cookies?

As I mentioned before, I like to use a mix of dark chocolate and milk chocolate chips (or even white chocolate). The recipe can also be made with chopped baking chocolate but the cookie will spread a tiny bit more and take a little longer to set/cool after baking.

Can I double the recipe to make a big batch of cookies?

You can! I double this recipe all the time and it makes 16 normal size cookies (2.25 oz) or 8 large (4.5 oz) cookies.

• 1/2 cup (113g) salted butter melted
• 3/4 cup (150g) light brown sugar lightly packed
• 2 large egg yolks room temperature
• 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour spooned and leveled
• 1/4 tsp fine sea salt
• 1 tsp baking powder
• 2/3 cup (4oz) chocolate chips or chopped chocolate (I like to mix dark and milk or dark and white)
• pinch sea salt flakes

• Preheat the oven to 350F (177C) convection OR 325F (163C) conventional and line two cookie sheets with parchment paper.

• In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).

  1/2 cup (113g) salted butter

• Add the light brown sugar to the melted butter and whisk together for about a minute.

  3/4 cup (150g) light brown sugar

• Add in the egg yolks and vanilla and whisk aggressively for 1-2 minutes, until it's completely smooth.

  2 large egg yolks, 1 tsp vanilla extract

• Add the flour, salt and baking powder and fold the cookie dough just until there are a few streaks left of flour.

  1 cup (125g) all-purpose flour, 1/4 tsp fine sea salt, 1 tsp baking powder

• Fold in the chocolate, just until they're evenly dispersed.

  2/3 cup (4oz) chocolate chips or chopped chocolate

• Split cookie dough into 8 small cookies, about 2.25 oz each, and bake one sheet on the middle rack for 11-13 minutes on convection or 13-15 minutes on conventional, just until the edges are starting to brown and the center is puffed and no longer wet.

• Remove them from the oven, give the pan a quick tap on the counter and use something round like a biscuit cutter or cup to scoot them around so they're circular.

• Allow them to rest for 5-10 minutes before transferring off the cookie sheet. Sprinkle with sea salt flakes and enjoy warm!

  pinch sea salt flakes

You can also bake these into four large (4oz) cookies. Bake two per cookie sheet for 16-18 minutes.

This recipe is easily halved if you want to make just four cookies with one egg yolk or doubled to make 16 cookies with 4 egg yolks. I always recommend using a digital scale, especially for measuring sugar and flour.