Chewy Egg Yolk Chocolate Chip Cookies

12 cookies
1 hr

These chewy egg yolk chocolate chip cookies are my version of the best chocolate chip cookies! They have perfectly soft and chewy centers with slightly crispy edges, and of course pools of chocolate throughout. I use four different tricks that are known to create the best qualities most seek in a chocolate chip cookie. They each add to the softness, chewiness, or slightly crispy edges. Many chocolate chip cookie recipes use one or two of these tricks, but I have never come across one that uses all of them. So of course, I had to take on the challenge of developing a recipe for what I believe is the perfect chocolate chip cookie!

Chewy Egg Yolk Chocolate Chip Cookies
Recipe details
  • 12  cookies
  • Prep time: 45 Minutes Cook time: 15 Minutes Total time: 1 hr
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  • 90g (3 1/4 oz) all-purpose flour
  • 90g (3 1/4 oz) bread flour
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 138g (4 3/4 oz) light brown sugar
  • 50g (1 3/4 oz) granulated sugar
  • 113g (4 oz) unsalted butter (room temp)
  • 1 tsp vanilla extract
  • 3 egg yolks (room temp)
  • 115g (4 oz) dark or semisweet chocolate (roughly chopped) (+ more for topping)

In a medium size bowl, whisk together the flours, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with an electric hand mixer, beat the sugars and butter on medium-high speed until light and paler in color, about 2-3 minutes. You may need to scrape down the bowl after a minute and keep beating to ensure everything is evenly incorporated.
Add in the vanilla and egg yolks and beat until fully combined.
Then, add in the dry ingredients and mix on low speed until just combined.
Lastly, fold in the chocolate.
With a 2 tbsp cookie scoop, place 12 balls of cookie dough on one baking sheet, top each with more chopped chocolate, and freeze for 15 minutes.
While the dough is in the freezer, preheat the oven to 325 degrees F. Place the cookie dough 2 inches apart on a parchment lined baking sheet and bake for 15-16 minutes.
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  • Vicki Vicki on Apr 30, 2021

    Please use cup measurements instead of ounces. Ounces are too hard to figure out.

    • Laurie Smith Laurie Smith on May 03, 2021

      Yes Vicki, I agree with you. I messed up the banana bread recipe. What a waste of time and ingredients. Please use cup measurements !

  • Vicki Vicki on Apr 30, 2021

    I can't imagine trying to double this recipe. Using 6 egg yolks?? I like to make more than 12 cookies when making cookies.