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One Egg Yolk Chocolate Chip
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One Egg Yolk Chocolate Chunk Cookies

A good way to use leftover egg yolks.
Course Dessert
Cuisine American
Keyword Chocolate Chip Cookies, Egg Yolk
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4
Author Anna
Cost 5

Ingredients

  • 4 tablespoons plus 2 teaspoons unsalted butter (66 grams)
  • ¾ cup bread flour or all-purpose flour (95 grams)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt (omit or use just a tiny pinch if butter is salted)
  • ¼ cup packed light brown sugar, tightly packed (50 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 large egg yolk (15 to 18 grams)
  • ½ teaspoon water (or Vodka)
  • ½ teaspoon vanilla
  • 1 teaspoon milk as needed (optional)
  • ½ cup chocolate chunks or a chopped up chocolate bar

Instructions

  • Melt the butter in the microwave using 50% power (or melt gently over the stove). Set aside to cool slightly.
  • Meanwhile, stir together the flour, baking soda, salt, and both sugars until mixture is uniformly blended. This part is important! Make sure mixture is evenly mixed.
  • Stir together the egg yolk, vanilla, water and melted butter, then pour over the flour mixture. Stir until the dough comes together, then add about a teaspoon of whole milk. Stir in the chocolate chunks.
  • Shape dough into 4 giant (about 3 oz each, depending on how much chocolate you used) mounds and put them in the refrigerator, loosely covered, for several hours OR bake right away.
  • There are different ways to make these.
  • For taller, thicker cookies: Preheat the oven to 400 degrees F.
  • Place dough mounds on an ungreased baking sheet, spacing 5 inches apart, and bake at 400 for 6 minutes. After 6 minutes, reduce heat to 350 and continue baking cookie for another 6 minutes or until they appear set. Let cool on cookie sheet briefly, then transfer to a wire rack.
  • For medium thickness: Preheat oven to 350 degrees F. Bake at 350 for about 15 to 18 minutes. Let cookies cool.