One Egg Yolk Chocolate Chunk Cookies
A good way to use leftover egg yolks.
Servings 4
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.