Dark Chocolate Egg Yolk Cookies

October 11, 2021

What inspires you to bake up a batch of cookies? I mean, aside from the normal everyday desire for cookies, occasionally inspiration strikes in other ways. Maybe you want to cheer up a friend, maybe your cookie jar is getting dangerously low or maybe you have some extra egg yolks on hand.

There are quite a few recipes that require egg whites alone, so what are you supposed to do with those sunny little yolks? You should transform them into cookies! Where egg whites create a lighter, more puffy cookie, yolks give cookies a dense, chewy, fudgey texture that I love and these cookies really lean into that rich, decadent feel.

Let’s get started…

In addition to this recipe helpfully utilizing left over egg yolks, it also comes together in one bowl and does not require room temperature butter, so you can make them right now… no pre-planning required.

Start by gathering 3/4 cup of butter (I use salted, but unsalted works too), 3/4 cup of granulated sugar, 3/4 cup of brown sugar, 2 teaspoons of vanilla extract, 3 egg yolks, 2 cups of all purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 150 grams of roughly chopped dark chocolate and some flaky sea salt for garnishing.

Start by partially melting 3/4 cup of butter in a microwave safe bowl and then add 3/4 cup of granulated sugar and 3/4 cup of brown sugar and whisk vigorously to combine.

Now, add 2 teaspoons of vanilla extract and 3 egg yolks and whisk to combine.

Add 2 cups of all purpose flour, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt and mix until just combined.

Now add most of the roughly chopped dark chocolate into the cookie dough, reserving a little bit for pressing over the top of each portion of dough (cosmetic purposes only). Gently fold the chocolate to evenly distribute.

Place 1 tablespoon portions of cookie dough onto non-stick or parchment lined baking sheets about 2 inches apart. Now press some of the reserved chunks of chocolate onto each portion of dough, so every cookie will have its own beautiful pool of melted chocolate.

Bake the cookies in a 350 degree oven for 10-12 minutes or until the cookies edges are lightly golden brown. Transfer the cookie sheets onto a heat proof surface or cooling rack and sprinkle each cookies lightly with some flaky sea salt while they are still hot.

These cookies are pretty fudgey, so they will need to cool for a few minutes on the baking sheet before they can be transferred directly onto cooling racks.

These dark chocolate egg yolk cookies have the most amazing texture. So rich, so fudgey and super decadent. The dark chocolate and sea salt pair perfectly together making these cookies totally delicious.

Great texture, delicious flavor, easy, simple and frugal… what more could we ask for?

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