Egg Yolk Chocolate Chip Cookies
This is my favorite chocolate chip cookie recipe. It’s simplistic but there are a few caveats that make it special: it uses only egg yolks, resting the cookies in the freezer before baking help them keep their perfectly round shape, and a sprinkling of crunchy sea salt makes it the perfect combination of sweet and salty. Simultaneously crispy and gooey, I’m 99.9% sure this one’s going to be your go-to CCC recipe from now on.
Recipe from The Violet Bakery Cookbook
Makes 16 large cookies
Ingredients
250g (1 cup plus 1 tablespoon) unsalted butter, softened
200g (1 cup plus 2 tablespoons) light brown sugar
100g (½ cup) sugar
½ teaspoon vanilla
3 egg yolks
325g (2⅓ cups) all-purpose flour
1¼ teaspoons kosher salt
¾ teaspoon baking soda
250g (1½ cups) dark chocolate chips or broken-up bar of your favorite chocolate
Directions
Line a small baking sheet or pan (one that will fit inside your freezer) with parchment paper.
Beat the butter and sugars in the bowl of a stand mixer until combined but not too creamy—you are not aiming for light and fluffy here, as that would make the cookies too cakey. Add the vanilla and the egg yolks and mix well.
In another bowl, combine the flour, salt, and baking soda and whisk together well. Add this to the butter and egg mixture along with the chocolate, and mix until combined.
Scoop individual portions of cookie dough onto the lined baking sheet or pan. I use an ice-cream scoop. If using spoons, pat each portion into a little ball. Sprinkle each cookie with a pinch of flaky sea salt (optional, but why wouldn’t you?) Cover with plastic wrap and freeze for at least 1 hour, or up to a month. If you are pushed for time or simply impatient, you can bake them right away, but the cookies will be slightly flatter and less even.
When ready to bake, preheat your oven to 180°C/355°F (160°C/320°F convection).
Line a large baking sheet with parchment paper and arrange the cookies evenly on the pan, leaving enough space between each one so they have room to expand during baking (they will almost double in size).
If you are baking from frozen, allow the cookies 5 to 10 minutes out of the freezer before placing in the oven.
Bake for 18 minutes, until the center of each cookie is slightly soft and underbaked, but the edges are crispy and golden.
Remove from the oven and allow to cool on the tray for 10 minutes before serving. These cookies will keep for up to 5 days in an airtight container.
