These Egg Yolk Cookies with chocolate chips are crispy on the edges and gooey in the center. There’s nothing better than homemade chocolate chip cookies! Many cookie recipes use a whole egg instead of just the yolks. But when you make them with only the egg yolks, your cookies will be extra moist and soft.
Serve these chocolate chip cookies with a Rose Chai Latte or your favorite drink for the ultimate tea time.
Table of Contents
Why You Should Try This Egg Yolk Cookies Recipe
These cookies are the perfect solution when you have leftover egg yolks. Sometimes you’ll have a recipe that calls for egg whites only. Such as a meringue, like this one here: Chocolate Chip Meringue Cookies). Or cupcakes like this one here: Vanilla Cupcakes with Vanilla Buttercream Frosting. If you’re not sure what to do with your extra yolks, make these cookies.
And even if you don’t just have extra yolks sitting around, these are just excellent cookies to make. They have extra fat from the egg yolks and make for super gooey and chewy cookies! You can use your egg whites for meringues or even an egg white omelet.
Ingredients
A few notes on important ingredients for these Egg Yolk Cookies, from what’s best to use to the best substitutions!
- Butter: I always suggest using good quality products when it comes to your dairy because it does make a difference. It will help with the texture and flavor profile. For these cookies I use unsalted butter at room temperature.
- Sugar: This recipe uses brown and white sugar. It’s important to use both kinds of sugar for chocolate chip cookies as it makes the flavor profile perfect.
- Eggs: As it says in the title, you will only use egg yolks in this recipe. It’s best to get the large size eggs, and you can use the egg whites for an omelet or if you’d like to try making some meringues!
- Vanilla Extract: In general, I always suggest using a good vanilla and preferably not fake. This affects the flavor profile for the cookies.
- Flour: I use all-purpose flour in this recipe because I find it works best for making cookies. You will get the best consistency with this flour.
- Salt: Sea salt goes really well with baking and mixes into the batter well. You might opt to top your cookies with a bit of flakey salt however. It both looks and tastes delicious.
- Chocolate chunks/chips: My favorite chocolate to use in cookies is dark chocolate chunks. If you prefer to try milk chocolate chips or a different kind feel free to try that out. I usually prefer to use either chunks or even chopping up bars of my favorite chocolate. I prefer the way the cookie bakes with these versus chocolate chips.
Ingredients at Room Temperature
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.
Tips for the Best Chocolate Chip Cookie Dough
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. This will add necessary air to your baked goods. They also emulsify your sugars and cream them into the butter to make sure the end baked good is not grainy.
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!
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.
FAQs
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 tablespoon scoop.
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.
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.
Other Cookies to Try
- Double Chocolate Chunk Cookies
- Chocolate Chip Meringue Cookies
- Perfect Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Snickerdoodle Cookies
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
Equipment
- Stand Mixer
Ingredients
Wet Ingredients
- 1 cup unsalted butter room temperature
- 1 ¼ cup brown sugar
- ¾ cup white sugar
- 4 yolks large eggs and room temperature
- 2 teaspoon vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 10 oz dark chocolate chunks
Instructions
- 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 tablespoon scoop or just scoop about that much dough with a spoon and roll into a ball. Or use a 1 tablespoon 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!
Notes
- *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!
Shirley says
Your website and recipes look amazing! I can't wait to try the egg yolk cookies and the white chocolate mousse. Thanks for all your efforts.
Elizabeth says
Okay these cookies were AMAZING. Perfectly gooey with some crisp on the outside. I froze them overnight and baked for 15 min with the absolute perfect results. Sooo glad I tried this recipe instead of throwing away my egg yolks!
Amanda Wilens says
Aw! I’m so glad to hear that! These are definitely a fave of mine too. So gooey and delish.
Julie says
Can I keep it as a big dough in the freezer, and then defrost , shape and bake when I have time?
Thank you for sharing!
Amanda Wilens says
You can totally try that. I haven't and usually recommend balling it first. But give it a go, I just don't have information on it as I haven't tried it.
Melanie Borthwick says
Hi I tried making these and although the flavour is great, they fell flat and thin.
I used my own all purpose gluten free flour mix that subs well, as well as miyokos butter. Not sure if because the butter softens more, if it will always spread out. Any thoughts?
Amanda Wilens says
Hi Melanie, I'm not familiar with those ingredients and haven't tested them in this recipe. Miyoko’s is a vegan butter substitute and overall don't usually cream the same way regular butter does. Most vegan cookies you'll see recipe for online will be a much flatter cookie. The gluten free flour shouldn't change it as much. But I can't speak for ingredients that aren't in the recipe. Hope that helps! - Amanda
April says
This chocolate chip cookie recipe was a big hit with my family. These were absolutely delicious! Super easy to make. The one thing I loved was that these cookies came out chewy with a moist-center and not flat as a pancake with some other recipes.
Amanda Wilens says
Oh wonderful! I'm so glad to hear this. These are one of my favorite cookies and I love that they are so chewy! You can't beat the texture.
Bev says
Hello,
This cookie recipe looks delicious, and I want to try it. Please can you tell me the amount for ingredients in lbs and ozs or grams as I don’t know how to measure in cups. I have googled information but find variations on the conversion. Please provide the amount for each ingredient.
Thanking you in anticipation.
Amanda Wilens says
Hi there. I don't currently have those measurements. But here is a good conversion chart that should help you! https://www.goodto.com/food/cups-to-grams-converter-87833
Katy says
Batter was crumbly and dry! I followed the recipe exactly.. I thought the dough would moisten after chilling but when I scooped them, they were still crumbly. I baked as is, and they did not turn out well very sandy texture, falling apart!
Amanda Wilens says
Hi Katy, so there are likely one of a few things happening here. Either there is not enough fats or there is too much flour. Here are my thoughts so you can try again if you want, these are a top rated recipe and everyone that has made them loves them, so I hope you'll give them another chance! 1) There is a possibility that something went missing, not purposefully, but every now and again we do miss a step and an ingredient. It happens! 2) Maybe your egg yolks were from smaller eggs. They do need to be large. 3) Most likely it's a flour problem. I do use measuring cups to bake on my blog, although the most accurate way is to weigh it. My suggestion when baking is to do a few things...You should mix up the flour in its container with a fork or spoon to fluff it, you don't want compact flour. Then, you should also be spooning it into the measuring cup. Scooping it directly from the container will compact your flour down and therefore adding way too much to the batter. Each cup should be about 150g in weight! Hope that helps!
Catherine says
I have baked a batch of these cookies and put a batch of dough balls in the freezer.
Do you have to defrost before baking or can you bake straight from the freezer? if so, how long do you bake them for?
Amanda Wilens says
Hi there! You do not need to defrost. You can just add an additional few minutes. Depending on the cookie dough ball size you made, just keep an eye on them!
Stef says
I can't wait to make these little babies! Does the 1 1/4 of brown sugar mean cup or some other measure?
Amanda Wilens says
Hi there! Yes, it's 1 1/4 cups. I will edit that asap. Thank you, Amanda
Gracie says
I accidentally added two extra egg yokes, but I couldn't even tell there was a mistake, they were so delicious! My friends loved them. Thank you for sharing the recipe!
Amanda Wilens says
Yay! So glad they turned out! <3
macy says
Can I put the dough in the fridge overnight and bake the next day?
Amanda Wilens says
Yes! I like to do it in the freezer if it will be more than 24 hours in the fridge.
Beth says
Thank you for this recipe! I was able to replace a few ingredients to fit my allergies (my allergy safe chocolate chips, vegan butter for my dairy allergy and maple syrup for my vanilla allergy.) Since I can only have egg yolks, this recipe was perfect. Added bonus was my whole family loved the cookies!
Amanda Wilens says
Hi Beth! I'm so glad this was able to work for you! I have some allergies too and it can be tough. I'm so glad this worked 🙂
Lynda says
I almost made a custard with the 4 leftover yolks I had and am so glad that made these cookies instead. They were amazingly delicious! I cut the sugars by 1/4c each and used vegan butter and nondairy chocolate chips because of one my daughter's food allergies. I chilled the dough overnight because I didn't have time to bake them the first day. I baked about 1/4c scoops for about 12-13 minutes and they came out perfectly baked with gooey chocolate. Took a dozen to my friend's party for her son's 18th birthday and everyone loved them. My 12-yo daughter ate 8 in 2 days!
Amanda Wilens says
Hi Lynda! So glad to hear that you enjoyed them. Yes, freezing and baking off later is always so wonderful! <3
carol says
wowww! I made these on a whim because I had exactly 4 egg yolks leftover and I was so pleased with the results! this might be my new go-to chocolate chip cookie recipe! thank you!
Amanda Wilens says
Hi Carol! I'm so glad to hear this. They are one of my favorites. So happy you enjoyed them 🙂
Idy Hud says
Hi white as in the Sugar?
Amanda Wilens says
Oops! Yes, sorry about that! Updated now!
Camille T Serrecchia says
These came out so amazing! I even used almond milk! Perfect for using yolks when you only need whites, this might be my new go to !
Amanda Wilens says
Hi Camille! I'm so glad to hear that. They are definitely a fave for me too!
Megan Howlett-permain says
Following previous comment I didn't mean to put 2 stars I haven't made these yet! From other comments in sure they are going to be 5*!
jen says
I had leftover egg yolks so I thought I would give this a try. Everyone loves these cookies! I switched up the sugars so more regular sugar and less brown sugar. Made for a crispy outside and soft inside.
Amanda Wilens says
So glad you liked them! Love the switch up of sugars for a crispier outer cookie. <3
Erica M says
I never knew I needed this recipe! I always have things calling for just the whites, glad I now have a way to use the yolks!
Amanda Wilens says
Yes! I have a few of those recipes on my site too, so I wanted a solution for people. Glad you found this 🙂
Megan Howlett-permain says
Hi I haven't made these yet but plan to, will this receipe work with adding frozen nutella to the middle off the cookie bough ball to make a stuffed cookie? Many thanks
Amanda Wilens says
Hi Megan, I haven't tried adding nutella (unfortunately I'm allergic ?). But you could always give it a try and see how it turns out!
Meghan says
Made these to stress bake this week. They were delicious! Tried a batch before freezing and they were good. But then I froze the rest and baked later. Way better! Thanks for the recipe.
wilensamanda says
Yes yes yes! You gotta cool them to make them perfect! So agree!