Egg Yolk Only Chocolate Chip Cookies!
These cookies fit perfectly in when you need a 4-egg yolk recipe! Sometimes you’ll have a recipe that calls for egg whites only, like a meringue (this one here: Chocolate Chip Meringue Cookies) or cake. Or you might just want extra gooey and chewy cookies and that’s fine too! You can use your egg whites for meringues or even an egg white omelet.
The cookie scoop I use is a 1 Tbsp, you can get them at any kitchen supply store like William Sonoma. I stacked 1 tablespoon of dough on top of another tablespoon. I stacked them for an extra thick cookie. You can also just use a 2 Tbsp scoop.
Some tips, tricks, and knowledge for making the best egg yolk cookies can be found below.
Table of Contents
- Table of Contents
- Can I make these cookies without a stand mixer?
- Why do I need to whip my butter and sugar together?
- Why do I need to bake with room temperature butter?
- Why do I need to Bake with Room Temperature Eggs?
- Why do I need to chill my cookie dough?
- FAQs about Egg Yolk Chocolate Chip Cookies
- Other Cookies to Try
Can I make these cookies without a stand mixer?
Of course, you can! These yolk only chocolate chip cookies are fairly easy to make and can of course be done without a stand mixer. This is just my preferred way to make them. Just use a wooden spoon or whisk (or handheld mixer) to mix.
Why do I need to whip my butter and sugar together?
Whipping (whether by hand or stand mixer) is so important to many baked goods, especially cakes. This will add necessary air to your baked goods. They also emulsify your sugars and blend them into the cakes to make sure it’s not grainy. However, you can also over whip, be sure you don’t let it whip too long. Anything too long will make there be too much air and when it bakes, it can fall and create a dense cake.
Why do I need to bake with room temperature butter?
So many baking recipes call for room temperature butter. This is due to a few things. 1) An emulsion is formed when all the wet ingredients are room temperature and mixing. You are whipping in air into the batter. Which will later help in baking when you get that light and fluffy texture. 2) Room temp butter is also able to blend smoother and create a cohesive batter. If you don’t have it room temp it can become very dense.
How to get butter room temperature for chocolate chip cookies
I usually leave mine on a plate on the counter for a couple hours. Or maybe on the oven if it’s being used for something else. If you are in a hurry you can zap in the microwave in very short increments. Just don’t melt it.
Why do I need to Bake with Room Temperature Eggs?
A lot of baking recipes (mine included) ask for room temperature eggs. This is because a room temp egg is easier to break down than a cold egg. So therefore, it mixes into the batter better. ALSO, room temp eggs get a better volume making for a fluffier baked good.
How to get eggs room temperature
I would suggest leaving them on the counter for 1-2 hours to get room temp. However, if you forget or run out of time, another option is to place the eggs into a bowl of warm water (not hot) for about 10-15 minutes.
Why do I need to chill my cookie dough?
Chilling cookie dough is a VERY important step of making any cookie. Many require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be. And the more incorporated the sugars will be! For these egg yolk chocolate chip cookies we want a bit of chill time too!
How to quickly chill chocolate chip cookie dough
Pop the dough into the fridge for 15-60 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. Or you can do this for one batch, then leave the remaining dough balls in the freezer in a freezer-safe bag or Tupperware. More chilling time always equals a fluffier and more incorporated cookie.
What is the perfect time for baking cookies?
Baking time can be the difference of a gooey or a crispy cookie. I like to bake mine crispy on the edges and gooey in the center. So, you bake for the minimum time below. But if you are a crisp all the way through, do the longer time. Also, each oven/altitude/climate can change your bake, so keep your eyes on the oven and bake to your liking. If your cookies are frozen, they may need an additional 1-3 minutes of baking time. I also check on mine to make sure the edges are brown and I use a spatula to make sure I can pick up the edges.
FAQs about Egg Yolk Chocolate Chip Cookies
For this cookie, we chill the dough for a few reasons.1) To allow the sugars to fully incorporate into the dough. Otherwise you’ll have grainy cookies. 2) To get a fluffier cookie. Baking with the cooled cookie dough helps to give it a nice rise and keep a fluffier consistency. Not all cookie dough requires chilling.
Yes, you can. You will want to chill it in the refrigerator first for about 30 minutes. Then scoop onto a baking sheet lined with parchment paper. Pop that into the freezer for 30-60 minutes covered. Then remove from freezer and place dough balls into an airtight container. You can leave in the freezer for up to a few months.
Other Cookies to Try
- Double Chocolate Chunk Cookies
- Chocolate Chip Meringue Cookies
- Perfect Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Snickerdoodle Cookies
- Stand Mixer
- 1 cup unsalted butter room temperature
- 1 1/4 brown sugar
- 3/4 cup white
- 4 yolks large eggs and room temperature
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 10 oz dark chocolate chunks
- In a large mixing bowl from your stand mixer, using the paddle attachment, add butter and sugars into the bowl. Mix until thoroughly combined and fluffy. This can take up to 5-6 minutes.
- Add egg yolks, one at a time. Then add in vanilla extract and mix thoroughly.
- In a second medium to large bowl whisk flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients into the wet ingredients with the mixer turned onto low/medium speed.
- Once well mixed, fold in chocolate chips
- Cover and chill dough in the fridge for at least 1 hour.*
- When you’re ready to make cookies, preheat the oven to 350° F and prepare 2-3 baking sheets with parchment paper.
- Scoop about 2 Tablespoon sized balls. Either use a 2 Tbsp scoop or just scoop about that much dough with a spoon and roll into a ball. Or use a 1 Tbsp scoop and stack one tablespoon of dough on top of another tablespoon of dough. Place balls onto baking sheets and a few inches apart. (You can also freeze dough at this step as well).
- Bake for 13-15 minutes. Remove from oven and top with flakey salt. Let sit for about 5 minutes, then move to cooling rack. Serve and enjoy!
- *Best tip for chilling dough: Pop the dough into the fridge for 15-60 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. Or you can do this for one batch, then leave the remaining dough balls in the freezer in a freezer-safe bag or Tupperware. More chilling time always equals a fluffier and more incorporated cookie.
- If you don’t bake them all (freeze on parchment paper in the freezer for about 30ish minutes (should be very cold) then transfer into a freezer-safe bag or air-tight Tupperware for up to 2 weeks.
- This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. When the cookies just come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable.
- Placing chocolate chips on top after rolling balls of dough will give you those big chocolate puddles on top!
- In the days after baking, be sure to heat those cookies before eating, maybe just 10 seconds in the microwave before you eat so they are nice and gooey!