You know how sometimes you test a cake recipe a few too many times because you’re a perfectionist and then you’ve got approximately one million egg yolks in your fridge with no purpose?
*crickets*Well, here is something to do with them: “I Got Yolks” Chocolate Chip Cookies!
*more crickets* + *excitement for cookies*Anyway…this is a recipe born of necessity. Namely, the necessity to not waste good ingredients. Also, the necessity for something that can be eaten immediately or frozen for later or left on your friends’ front steps for a socially distanced surprise. Trust me, they’ll be beyond thrilled with a bag of these.“I Got Yolks” Chocolate Chip Cookies are, in a word, spectacular. They’re super rich and chewy from three large egg yolks, melted butter, and brown sugar, and incredibly tender thanks to the addition of confectioners sugar. I threw the confectioner’s sugar in the first batch on a whim just to see what would happen and, well, it won’t be the last time. The sweetness, structure and texture it provides are really something—like the cornstarch I put in my other cookies, but better.The cookie dough comes together the same way most chocolate chip cookie doughs do—mix together wet and dry ingredients separately, combine them, and fold in some chocolate chips. Give the dough a chill, then roll it into balls and bake until they’re puffed and golden. They’ll get those gorgeous rumples and cracks as they cool–perfect resting spots for granules of coarse salt.
Coarse salt + Chocolate Chip Cookies = best friends forever ❤ These are not only my current favorite way to use up egg yolks, but also my current favorite chocolate chip cookies. They are nice and thick, with crisp exteriors, soft centers, a rich caramel flavor and the perfect amount of chocolate chips. The confectioner’s sugar in the dough gives them an extra-smooth quality and has the added benefit of keeping them soft for days. That’s saying something—I’m a total diva about day-old cookies.One more great thing about this recipe is that you can age the dough. I suppose you can age any cookie dough, actually, but I rarely have the fridge space. If you’ve never tried it, aging is as simple as keeping the dough in the fridge for up to a week before rolling and baking. By letting it sit for an extended period, you’re allowing the flavors to deepen in a really wonderful way. The exteriors get a light sheen after baking and the brown sugar flavor really sings. Try it. You’ll like it.
“I Got Yolks” Chocolate Chip Cookies
makes about 2.5 dozen cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup unsalted butter, melted and cooled slightly
1 cup light or dark brown sugar, packed
3/4 cup confectioners sugar
3 large egg yolks
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips
coarse salt or other finishing salt, for garnish (optional)
In a small-medium mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, whisk together butter, brown sugar and confectioner’s sugar until completely combined. Mix in egg yolks, followed by vanilla. Add dry ingredients in two installments, mixing to combine. Use a silicone spatula or wooden spoon to fold in chocolate chips.
Cover dough with plastic wrap and chill for 2 hours or up to a week.
When you’re ready to bake, remove the dough from the refrigerator and let sit at room temperature for 10 minutes, or until hard but still scoopable.
Arrange oven racks in central positions (I do second from top and second from bottom), Preheat oven to 350F. Line 2 rimmed baking sheets with parchment paper.
Scoop dough in 2 tablespoon increments, roll into balls, and place them 3 inches apart on prepared pans. Bake 6 minutes, then rotate the pans top-to-bottom and front-to-back. Bake 5-6 more minutes, until golden and puffed. Sprinkle with coarse salt. Let cool 7-8 minutes on the pans, then use a spatula to remove the cookies to a rack to cool completely. Bring baking sheets back to room temperature before repeating rolling and baking processes with remaining dough.
Cookies will keep well covered at room temperature for 3-4 days.
Baked cookies may be wrapped tightly and frozen for up to 3 months. Thaw before enjoying.