Chewy Egg Yolk Chocolate Chip Cookies
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.
Ingredients
- 90 g all-purpose flour
- 90 g bread flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 138 g light brown sugar
- 50 g granulated sugar
- 113 g unsalted butter, room temp
- 1 teaspoon vanilla extract
- 3 egg yolks, room temp
- 115 g dark or semisweet chocolate, roughly chopped (+ more for topping)
Instructions
- 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 tablespoon 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.
Notes
- If you do not have bread flour on hand, you can use an equal amount of all-purpose flour instead.
- Do not over-mix your cookie dough!
- I do not recommend skipping the chill time. Freezing the cookie dough ensures that they do not spread too much in the oven.
- Always lean toward slightly under-baking your cookies, as they will bake slightly more while they cool on the baking sheet.
- To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
- The only downfall to using bread flour, is that the cookies do not stay soft for more than a day or so. To avoid this, you can store a piece of bread with the cookies to help them maintain their softness. Otherwise, freezing the cookie dough and baking one or two whenever you would like them is always great idea!
Nutrition Facts
Calories: 253kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 150mg | Potassium: 93mg | Fiber: 1g | Sugar: 19g | Vitamin A: 305IU | Calcium: 26mg | Iron: 1mg
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