Egg Yolk Chocolate Chip Cookies
The classic chocolate chip cookies of your dreams: these are hands down, the very best chocolate chip cookies ever. Made with egg yolks, brown sugar and good butter, this egg yolk chocolate chip recipe leads to the most flavorful and chewy cookies you can imagine.
I developed this egg yolk chocolate chip cookie recipe based on a recipe from 2015 when I was testing and testing for super chewy cookies. I had leftover egg yolks and errr… felt like my day needed cookies (doesn’t it always?); I didn’t brown or melt my butter (I snuck it in the microwave for 10 seconds to barely soften it) and I used all brown sugar and dark chocolate. They were the best chocolate chip cookies I’d ever had (and I’ve had MANY).
Why use egg yolks to make chocolate chip cookies
I often used egg yolks in chocolate chip cookie dough because they are rich in good fats and contribute to making a chewy cookie which is the only way a chocolate chip cookie should be. Crispy chocolate chip cookies are my nemesis, no joke. I’m sorry Tate.
But it’s not just egg yolks that make a very chewy chocolate chip cookie. Using all brown sugar and butter with a higher butterfat percentage also contribute to that sought-after chewy texture.
That said, with the loss of granulated sugar and egg whites – our cookies are a lot less likely to spread in the way you’d expect & want from a chocolate chip cookie dough. To remedy this we need to do two things 1. Be careful with how we measure the flour (if you have a scale, even better!) and use a chopped chocolate bar rather than chocolate chips.
Recipe Ingredients
Butter: This egg yolk cookie recipe tastes and works best with a european-style butter which has a butterfat percentage of at least 82% (I use one with 83%). The extra fat in the butter lends more flavor and contributes to that wonderful chew. If you cannot find it and will be using american style butter, add 1.5 tablespoons more.
Egg Yolks: You cannot substitute the yolks in this recipe with a whole egg. Make sure your yolks come from large eggs, we want all that good fat. No egg substitute either, if you are interested in an eggless cookie recipe see these almond flour chocolate chip cookies.
Flour: All-purpose flour, not bread and not cake. Aim for a flour that has a midpoint in protein level, so around 10%.
Brown Sugar: Fresh, non-organic light brown sugar. If it has dried and has clumps you’ll have to find a different use for it (perhaps something that will be heated). Organic sugar tends to be drier and needs more moisture in a recipe (in theory you’d have to add another yolk). You may use dark brown sugar if you like.
Baking Soda: Not baking powder; baking soda is more powerful than powder and helps with the spread of the cookies. Don’t substitute this.
Chocolate: Dark chocolate of good quality. If you live in the US, use the Pound Plus bars from Trader Joes (the red ones) they are affordable, taste wonderful and melt beautifully.
Salt: Fine sea salt is my preference, and if you are using table salt you’ll need to adjust accordingly.
Vanilla: Pure vanilla extract and don’t skip it! Without it the dough is definitely missing some flavor.
Flaky salt to top: I like the flaked salt on top, but many of my friends and family will ask me for cookies, “without salt on top, please”. Definitely, leave it off if you don’t like it. If you do want it, here’s my favorite brand.
Tips to make Egg Yolk Chocolate Chip Cookies
- Room temperature butter: when you press your finger into the butter it should leave an indentation. If yours is really cold and you need to speed it up a bit, slip the butter into the microwave for 5-10 seconds.
- Beat the sugar & butter for a while: we want lots of air incorporated in this step which you know as ‘creaming’. The mix should turn several shades lighter, give it at least 5 minutes in a stand mixer.
- Then beat the eggs yolks: this process allows for the emulsification of the yolk into the butter mixture.
- Bake, but don’t wait for them to turn golden: cookies should be slightly underbaked when taken out of the oven. On the sheet they continue to cook through.
FAQ
What to do with leftover egg whites after making this egg yolk cookie recipe
Make a triple batch of my small batch double chocolate chunk cookies. The dough for these needs to rest overnight so you can have classic chocolate chip cookies today and double chocolate cookies the next day (or days – see note on storing cookie dough for baking later).
How to get big pools of chocolate in your chocolate chip cookies
When you chop your chocolate bar, leave some big pieces so you get the giant pools in the middle. And scrape everything that was on the chopping board into the dough, this will speckle the dough and ensure there’s chocolate in every bite.
Storing cookie dough to bake later
Once you’ve portioned the dough into six, freeze the ones you don’t want to bake on an open plate for ten minutes then put the frozen balls in a ziplock freezer bag for longer storage (up to 9 months!).
When you’re ready to bake the cookies, set them on the baking tray and allow them to come to a cool room temperature before baking. Bake as directed.
More egg yolk based cookie recipes
- Brown Butter Egg Yolk Chocolate Chunk Cookies
- Small Batch Oatmeal Cookies
- Small batch Monster Cookies
- Small batch Birthday Cookies
Egg Yolk Chocolate Chip Cookies Recipe
Egg Yolk Chocolate Chip Cookies
Ingredients
- 129 g unsalted European-style butter (preferably Kerrygold Irish)
- 200g light brown sugar 1 cup packed
- 3 egg yolks from large eggs
- ¾ tsp baking soda
- 1/2 teaspoon fine sea salt
- 1 TB pure vanilla extract
- 220 grams of all purpose flour 1 ¾ cup minus 1 tablespoon
- 200-250 grams of chocolate feves or chopped chocolate
- flaky sea salt for sprinkling (optional)
Method
- In the bowl of your stand mixer, cream the butter and brown sugar together for 5-7 minutes on medium. It should be very light and fluffy.
- Add salt and vanilla, beat to combine.
- Add yolks, beat for one minute.
- Add soda and flour. Beat to just combine.
- Add the chocolate and turn mixer on low to just mix them in. If you beat them for too long or on too high the spatula might break them.
- Preheat oven to 360 F. Line a cookie sheet with parchment paper.
- Scoop them onto a prepared pan and bake for 10 minutes.
Did you make this recipe?
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i love this cookie! however I would like a recipe for a thick cookie. Can this be adjusted to make it thicker? thank you!
So so good, my new go to for leftover yolks. Although mine didn’t come out as flat, any idea why? Thanks
Best chocolate chip cookie recipe I’ve found so far. The yolks give them the exquisite chewy texture and caramel flavour that recipes containing full eggs lack. The recipe itself is simple yet flavourful and versatile. I highly recommend this recipe 🙂
This recipe is highly successful at 10,000 feet (Leadville, CO). Crumb is very tender; not so much chewy, but indeed does not spread badly like so many other cookies at this altitude. Flavor is excellent–nothing lost there from my favorite tollhouse recipe (which spreads horribly). I *did* reduce vanilla flavoring by half and used Ghiradelli 60% cacao (larger) chips, which achieved some of the chocolate puddling described here. Great big attractive cracks in the top (altitude) as opposed to the spreading circles in the photos in this post. The dough was more dry and had to be pressed into its balls, but no complaints there.
My husband said I should always have a batch ready to go in the freezer because they’re so dang good! I made 8 cookies and did 100g each of semi-sweet and dark chocolate. Baked from frozen for 12 minutes. They came out beautifully with a slightly crisp outside and a soft and a soft middle.
Next time I will try stretching the recipe out into 10 cookies because they’re very decadent cookies (not a bad thing here!)
I love your recipes, Sam! Thank you for doing measurements in weight and not volume!
Amazing. So, so good.
What should the middle of the cookies look like when fully baked? Mine came out looking like a fudgey brownie. They are a golden color and shiny in the centre while the edges are a little crisp.
Just like the photos on this page! If yours are still wet in the center but overly done on the edges, it is likely an issue of uneven heat conduction: the oven was too hot/they were baked straight onto the pan or on foil, or it’s the pan material.
never made a cookie from scratch. needed to use up some egg yolk. followed best i could. made the best cookies ever. I made 7 big ones. my husband said it was the best cookie he ever had.
temp at 360… convection or not ?
If you have a convection setting, then yes that works!
Sam, how many cookies should this recipe yield? I’ve made it several times (and left a review below- love them!! :)) but always curious how big my dough portions should be for the intended texture.
Thanks!
Hi Grace! I think it depends on how big you want them, I tend to scoop at around 2 tablespoons per cookie (and I’ll get around 16 cookies, it varies because sometimes I overload the dough with chocolate, lol).
Wow! Where was this recipe hiding?? First batch I made the cookies exactly as written making sure to weigh the ingredients. Used Kerrygold. Perfection! Next batch I tweaked it to fit our low carb lifestyle. I used a keto’flour’ recipe that I found from a lady on YouTube a year or so ago. I used a combination of Swerve brown sugar and my homemade allulose brown sugar blend (100g of each) Since allulose tends to burn quicker, I baked my cookies at 325°F for 8 minutes rotated the pan and baked another 8 minutes. Now the cookies do come out somewhat softer in this version. But OH my these were the BEST keto-esque cookies I’ve ever made!!!! Some alt sugars leave a cooling effect, but using a combo eleveviated that. Did I say Best cookies ever!?!! Thank you for this wonderful recipe!!
Just curious why the brown butter recipe is different than this one. I have made this often and even once by subbing the regular butter with BB. Is there a reason some ingredients differ? As I said, just curious.
when you brown butter you’re losing more than moisture and water content (even if you’re using more butter). so for those I swap in some sour cream/yogurt to compensate for what’s lost in the browning process.
just made. what kind of choc chip cookie voodoo have you created!!!
Really great cookies and a wonderful way to use my left over yolks from egg white omelets every day. It’s funny how oven position changed how these backed up. If I put the tray on the top rack the spread a lot less. Everything else being the same. But regardless, very delicious cookie. Will make them again for sure!
That’s the heat source & placement affecting the cookies differently, happens in my oven too!
I’ve never left a comment on any recipe site in the 30 years I’ve been online – but THIS cookie is worth leaving my first!
I found this recipe in hopes of finding a cookie to use up my egg yolks from macaron-making. This is now my base cookie dough for almost all of my bakery cookies! I have doubled and tripled it, used full eggs (I just use the matching egg yolk weight), always a juicy cookie! I always chill my dough. Also I add a 1/2 teaspoon of cornstarch or so if I want a “taller” cookie. Thank you for a great recipe!
I’m always looking for egg yolk recipes and can only make so much pastry cream. So glad to find this recipe. Absolutely delicious! Will definitely be making again. I make a really good brown butter CCC myself, but more on the crispy side. Love the texture of this cookie. Thanks for a great recipe!!
I googled 3 egg yolks after I made a recipe that used 3 egg whites and I did not want to tops them since the cost of eggs is up. So glad I did! These are the best! So much better than the choc chip package recipe that I normally make! Great chewy bite!
First time making the larger recipe after making the 1 yolk ccc’s too many times to count. I use a scale and they always turn out great!
I love this recipe. It’s a very good way to use excess egg yolks. I usually make the dough then freeze it for baking later. I usually use 4 egg yolks (because I have go-to almond flour cookie recipe that uses 4 whites) and it turns out great.
If people knew how good these were, this post would be viral… and that would be well deserved!
Love this recipe and it’s really so easy to throw together. I’ll die on the hill that in the final product, the yolks-only method has a much higher ROI than browned butter when it comes to enriching the texture and flavor balance in CCCs!
Can I use regular brown sugar instead of light brown sugar?
Brown sugar usually comes in either dark or light, either will work here.
These are the best! I made these and my mother (a chocolate chip cookie snob) said they are the best she’s had. I love how quick and easy these are. I use chocolate feves to reduce mess/clean up and they’re still incredible.
Excellent recipe. Super quick, no chilling and very popular with the kids (and adults).
After making pavlova, I was looking for a recipe using six egg yolks. Glad I tried this recipe, these cookies are my favorite – I’ve made six batches of different chocolate chip cookies in the past months. These are not sweet like others – only 200g of sugar and more salt in the recipe. And I used 72% dark choc fèves. Love the crackles on top. Egg yorks really give them a different flavor. Thanks.
These are the best chocolate chip cookies ever. I have made so many recipes and this is the ultimate one. Use a scale to measure your ingredients and you’ll never go wrong! I used 200 g chopped dark chocolate and sprinkled Maldon on top for Santa’s cookies tonight 😉
Lucky Santa! Thank you Monica for the review =)
Really very excellent. I normally have trouble with cookies spreading too much but these were perfect. I used a mix of milk and dark chocolate (chopped). I adjusted oven temp down because I have a fan oven but don’t think I needed to as I ended up baking them a couple extra minutes. Wonderfully flavourful, chewy in the best way. Such a gorgeous crackle on the top. Thanks for another excellent recipe!
My cookies spread so much and just tasted like sugar 🙁
Best chocolate chip cookies I’ve ever made and I’ve made lots of them over the years!
They are chewy, don’t spread and are sooo delicious.
Full of chocolate chips and large enough so you only have to eat one!!!
These were delicious! The texture is very dense and the chocolate is super gooey. I used a mix of chocolate, chopped and chips. I had made coconut macaroons so I had some egg yolks to use somewhere. This is a very nice recipe. Perfect slightly reheated with a scoop of vanilla ice cream.
Great recipe. I use this or the browned butter egg yolk cookie recipe for the left over egg whites from my macarons. Great batter to keep in the fridge or freezer. Flexible for whatever add ins you have laying around.
I was looking for a thicker CCC and these are perfect! Will be making over and over:)
Hi there! Not sure if my other comment went through :/ but I wanted to make these but was wondering if I can portion these to 5-6oz balls or do I have to adjust the recipe for that
Hi there! I really want to make this recipe but I was wondering if this recipe is good for different sized cookies. I would ideally want the cookie to be 5-6oz. Would I have to adjust the recipe for that or can I just portion them that way after making dough?
I just posted a review but forgot to give stars. So here it is again with five stars of course.
I’ve baked so many different chocolate chip cookie recipes in my life but these are truly the best!! They are just perfection. A little crisp on the edges and a fudgy center. SO GOOD! I always safe the egg whites to make Sam’s caramalized white chocolate brownie cookies.
I’ve baked so many different chocolate chip cookie recipes in my life but these are truly the best!! They are just perfection. A little crisp on the edges and a fudgy center. SO GOOD! I always safe the egg whites to make Sam’s caramalized white chocolate brownie cookies.
About how many cookies does this recipe make?
16-20 depending on how big you scoop them!
I’m very interested in trying this recipe it looks amazing, and so thoroughly thought out ✨ love it! I am going to do both this one and the double chocolate one that uses the whites!
I’m slightly confused on one little bit though, the recipe says to beat yolk in for a minute, but above in the tips it says beat yolks for 3 – 5 minutes. Is this meaning to beat them before adding or is it a spelling mishap on the recipe please?
Hi Toni! I used to beat them for around 3 minutes, you can still do that, but recently I’ve been doing just a minute. As long as you’ve creamed the butter and sugar really well the yolks shouldn’t need more than a minute or two.
They are super delicious!
I am making coconut macaroons for a picnic so I’d like to use the egg yolks for this recipe. Can you advise in cups/tbsps of how much butter & how many cups of chocolate I need?
These were delicious, so soft and chewy.. Will definitely be how I use extra yolks from now on
Hey! Would I be able to use the whole egg instead of just egg yolks? If so, how many would I add? Also would this effect baking time or outcome? Ty!!
H! Nope, this recipe is built around yolks only. If you want to use a whole egg (along with one yolk – sorry!) you can check out my Bakery Style Chocolate Chip Cookies or the Four Thick & Chunky Chocolate Chip Cookies (that one uses just an egg).
i had a recipe my kids loved, tried and true… but i recently found myself with a bunch of egg yolk and found myself here. these cookies blew my old recipe out of the water!! absolutely in love with these cookies.
The cookies are fantastic, but you’ve got me curious… what is the exception to the chocolate chip rule?
ALL OF SAM’S COOKIES ARE THE BEST – my fam are cookie monsters and trust me, they DOWN these like they’ve never eaten before lol same goes for the almond flour ones… Sam, THANK YOU! x
I made these with 4 medium UK egg yolks as that’s what I had to use up, half self-raising flour as I ran out of plain and they still came out great. I made half the batch apple and raisin and they were softer but delicious.
These are amazing. I made them for my holiday cookie boxes and every recipient has raved about them.
My go to, they are perfect.
Recipe made ~28 cookies using a 2T scoop
This is the first recipe from Sam that I made and it’s now the only recipe I use for chocolate chip cookies. I really appreciate the additional content before the recipe because I’ve learned so much about types of butter and flour and how it impacts the end product. Overall the recipes here have helped me up my baking game!
Ahh this makes me so happy Amanda – love that it was this very early recipe that got you! Thank you for the thoughtful comment =)
Tasteless with poor texture. Don’t waste your time or $$$. Also, what about using oz, T, c, etc in addition to Euro meadurements?
on of the best recipes I’ve ever made!!!!! thanks 🙂
I have so many baking cookbooks, at least 3 of them exclusively about cookies. Nevertheless, this is the best chocolate chip cookie recipe and my go-to. I have made it with both styles of butter but always use chopped chocolate. These are so perfectly chewy and delicious. Never skip the salt on top.
How many cookies did this recipe make?
I made these yesterday and I think they may be my new go-to chocolate chip cookie! So delicious and no need to chill the dough. Win-win.
These are legitimately the best cookies I’ve ever had. I ran out of normal chocolate after making them for the umpteenth time and made them with salted caramel chocolate bars instead. Omg. Get someee.
These are amazing no matter what chocolate is used, but definitely the OG cookies are the best thing I’ve ever made.
I keep balls of frozen dough just for late night cravings.
These cookies are amazing. I mixed cookies as recipe called for by weight. I rolled the dough into a log and froze. I sliced some frozen and cooked an extra minute. They looked just like the pictures and the texture and taste is on point.
This is my go-to #1 cookie recipe. I follow the recipe (using either 55% feves or a dark chocolate bar from Trader Joe’s), and they are perfect every time. Everyone I have served them to has commented on how good they are, and most have asked for the recipe. I keep these scooped and ready to bake in my freezer— in a pinch, I’ve even used my ready-to-bake frozen egg yolk CCC dough as birthday gifts! The only downside is that after making you these, you may not find other CCCs to be as good as they were before!
Update:
I made these 2 more times. They came out perfect and again they look like the photo. In one recipe I ran out of European butter and used regular unsalted butter. The taste of the European butter cookies were better overall but the regular butter cookies tasted great too. I still used chocolate chips. This time I used 1/2 dark chocolate chips and 1/2 semi sweet mini chips and did not chop them.
Seriously this is a no fail recipe for me and is my new go to. Note: I do not use the salt flakes on top.
Turned out amazing and look like the photo. I followed the recipe and I weighed the ingredients. I only reduced the salt a little. I used chocolate chips and chopped them a little but not much. These taste amazing!! I will make them again.
I effed up this recipe and the cookies were still brilliant. Accidentally used bread flour instead of APF because the bags looked the same, had to use chocolate chips because my sweet husband ate all my bar chocolate, had to chuck the dough in the fridge for a couple hours before baking on account of a work derailment. And they still came out chewy and complex in flavor. Per my family, “these cookies are what grocery store cookies wish they could be”. Will definitely try with cooled browned butter next time! Thanks for this great recipe, Sam!
Oh my gosh Sameera, your husband eating the chocolate bar sounds like something mine would do. Made me LOL. So glad you all enjoyed them!!!
Replacements:
equal weight Better Batter Gluten Free Flour
Dark brown sugar
Absolutely delicious! Next time will probably brown the butter but overall they turned out amazing!
These have officially taken the #1 spot for my favorite CCC. The egg yolks and all brown sugar are a game changer!! These are the chewiest, most perfect cookies. Read the entire post and follow everything Sam says to do. I froze the scoops and baked straight from frozen and they were still perfect.
These are fantastic in their own right! But as a quick, delicious way to use extra egg yolks after making a Swiss meringue buttercream they are the recipe that keeps on giving!!! Absolutely phenomenal. Thank you so much Sam. I love the detail in the recipes and your Instagram is great too!
Another winner recipe!!! You are now, officially, my go to baking site! Again, I didn’t weigh my ingredients and the recipe was perfection!! The cookies have great texture and taste delicious!! “Wow! This is a good cookie!” , direct quote from my husband that rarely enjoys any sort of dessert!
These were wonderful cookies and a great pairing to your double chocolate cookies (which I tripled per your suggestion to use the three egg whites left over from this recipe).
The texture of these cookies is uniquely superb and the flavor is rich. I like dark chocolate, and used a 70% one for this recipe, but I think I might use a sweeter chocolate next time… maybe 50-60% per my own preference.
Amazing cookies!! I made a double batch and weighed everything, and they turned out absolutely perfect! I reserved a few chunks of chocolate to stick on top of each cookie right before I put them in the oven and this gave me beautiful pools of chocolate on top.
Forgot to give them 5 stars!
Made these today, even accidentally left them in for too long and it was still perfect texture. Also a great use for leftover egg whites from macarons!
The best use for leftover egg yolks! So easy and so so very good!
Hey Sam! I LOVE these cookies, but I haven’t made them in a while and can’t find a unanimous conversion to US cup measurements for the ingredients in grams. Do you know these or have a good reference for them? Plan to make them for my Bible study this evening. 🙂
Thank you!
Hi Arliss! I think the only one you’re missing is the flour; a cup is about 130g so I’d say by cup about 1 3/4 cups? But measure carefully; by sprinkling into the cup and leveling it
Hi
I made this recipe a couple of times when I have egg yolks I need to use . The taste is awesome but the appearance is not . They always spread flat never did they come out as pretty as your picture . What shall I do to get those pretty cookies like in your picture ? What is the trick ?
If they are spreading too much I’m thinking either there’s too much butter/not enough flour. Best to use a scale for both of these. Also, if your flour is very low protein it would not have enough structure for the cookies.
Is it okay to use a baking stone or is a sheet pan and parchment the better option?
10/10
I made these yesterday and took them into work with me today and got a lot of praise from coworkers (a surprising amount for that bunch, tbh). But I agree that they tasted great! And they did not spread horribly, which usually happens for me. They look pretty close to the pictures, actually, which I am very happy about.
I’m am also not in the us, so I could not adhere to the recipe completely: I went by weights because that is normal here, but typical brown sugar here is much ciraser than normal white sugar, and you did kind of feel the crunch of individual sugar crystals in the finished product. Next time I will try combining normal sugar with something close to molasses to make the proper sugar. As flour I also used just the normal flour here, I don’t know how that corresponds to American AP or cake flour. It worked fine anyways! And lastly my eggs had previously been frozen because I freeze leftover yolks from other baking.
And despite bringing everything up to room temp in about 20 min and with all these modifications this recipe still made excellent cookies! I am in awe and have been asked to make these again. Thank you for the recipe, you’ve made many a happy camper!
Everyone who had one loved these cookies, and they’re so chocolate-y! Very delicious and the recipe was easy to follow 🙂
these were absolutely unreal. spent the day before making caramelized white chocolate and then chopped that up to use instead of dark chocolate. out of this world.
I made these cookies again and they are so good! This is a great recipe for those immediate cookie cravings. No need to chill the dough and the cookies don’t spread too much. Great use for leftover egg yolks!
Delicious cookies, enjoyed by all! Chopping the chocolate makes such a difference, only doing that from now on!
Delicious cookies, enjoyed by all! Chopping the chocolate makes such a difference, only doing that from now on!!
Officially my go-to no fail chocolate chip cookie recipe. I’ve shared it with my sisters and sisters-in-law and they love it as well.
I’m not lying when I say it’s taken me over 10 years to find the perfect recipe. Thank you for coming up with this and sharing your blessings with us basic bakers!
I have to agree wholeheartedly. Speaking for myself, it was years and years of trying recipe after recipe resulting in a ridiculous collection of both mediocre and total failures jamming my files….which shall all be happily eliminated now that I have discovered this easy to make favorite and understand each component of ‘why’. People assume that CCC are the simplest to pull off but I’ve learned the hard way that’s not necessarily so. Thank you for sharing your brilliant understanding and expertise which I appreciate comes with intense study and practice!
made my day, thank you Anj!
Ever since I found this recipe, I have been making these cookies atleast once a week. The recipe has never failed me and the cookies are delish!
Loved this recipe so much! Super easy to make and freezes well for a stash of emergency cookies!
EMERGENCY COOKIES!!! 😀 😀
This recipe was really intriguing as I haven’t seen a CCC recipe similar to this one. I did add an extra two tablespoons of butter because I had planned on baking something else that called for that much (so it was already all softened together). These came out so crumbly in a good way, they were a little crisp on the outside and nice and gooey on the inside. I will definitely make them again!
Delicious, love that I can bake immediately without resting the cookie dough!
That is exactly what I was after – who can wait for cookies!
Love these cookies!!! Thank you so much! And I super appreciate your blog posts too! I love to know the “why” and particulars with the recipe so I can tweak later if I want to change it up a bit. I also used your links to get the feves and salt. 🙂 You are clearly brilliant and I hope to try all your recipes some day soon!
Thank you Amanda! Those are affiliate links and when you use them it helps me cover costs to run the site so I really appreciate it!
The flavor of these cookies is to die for! They’re just as good days later as they are straight from the oven. I have made these 4 times in the last 2.5 weeks and unfortunately my cookies have never spread the way they are in the photos. I’m quite an advanced baker and have followed the recipe to a T – not sure why they won’t spread but regardless they’re awesome!
Hi Alexa! So happy you love them! With regards to spreading two things could be working against that: measuring by cup instead of scale (the latter is more accurate) and the temperature of the butter when you incorporate it and the temperature of the dough when it goes into the oven.
Haiii.. i love ur recipes!! This one is great! Although my cookies also a bit different than yours. They dont spread. Can you please explain more about the dough temperature? This might help me.
Thanks 🙂
Hi! Thank you! You might find the discussion I posted on the one yolk chocolate chunk cookie recipe page useful, it addresses cookies not spreading!
This cookie gets rave reviews every time! The flake salt sprinkled on top is a must. It has become my go-to CCC. Simple and reliable to make for gifts, or quick to make in the afternoon for a last minute after dinner treat. I appreciate all the tips and notes within the blog post as they truly make a difference and have taught me a lot.
Laura, it’s so good to know those tips and notes helped! I always wonder if anyone reads them =p
Hey Sam! Wanted to bake these for my big family get-together however instead of cookies, can I just stuff the dough in 8×8 aluminium pan and bake them as cookie bars? Also what will be the baking timings then? Thank you
I think so! I haven’t tried it tbh
Hi!
I made these and they came out very fluffy, not chewy… what did I do wrong?
Thanks!
Hi Samantha, it’s very hard to say. How we measure ingredients, how we incorporate them, can all make a difference. If you DM me on IG we can try to figure it out!
Hi! I was wondering if I did half white sugar will I get a cookie that’s a bit crisper on the edges? I am ashamed to say that I cannot find a ccc recipe that gives me crispy edges and a chewy middle! I don’t really like a super soft cookie, I need the texture! Help!
Hi Samantha, my inclination is to say yes but I think the recipe would need even more tweaking to get that texture. I use egg yolks and only brown sugar to zero on on the ‘chewy’ here so crisp doesn’t come through. Two recipes I’d recommend you try out: Sarah Kieffer’s pan banging chocolate chip cookies and Ashley Rodriguez’ salted chocolate chip cookies. Either of those might be closer to the texture you seek.
Hi! I just found your IG page. The money you are raising with your brownies is phenomenal! Congratulations!
I, also, love that you include the brands that you use in your recipes.. Sometimes it makes all of the difference. Thank you for putting the weight of the flour and other ingredients as well. I have a question. What brand of vanilla extract do you use?
Hi Nina! You are so right, brands can make all the difference. For example, different all-purpose flours have various protein contents and I do find you can see that affecting some of my cookie recipes. And butter too with it’s varying butterfat content, like in this recipe! For pure vanilla extract I use either Rodelle or Nielson Massey.
Thanks so much!
Hi, i would like to know do you sprinkle the salt before or after baking? Thanks.
Thanks Sam. I baked your Thick Cocoa Brownie, it so delicious.
Either works – the trick is to get it to get some where there is exposed chocolate. I actually do both!
Baking the cookies, are they cooked if the under feels wet, damp like? I am baking it at 13 min.
More like soft. So baked at 20 mins, still soft in the middle and later at 25 mins then it was hard and dry in the middle. So its a darker shade. Maybe its my oven or the hot humid hot weather here in Malaysia.
Gosh 20 minutes would definitely be too long! With cookies you don’t want to wait for them to be solid in the oven, this will lead to an overbaked cookie that will be hard. They should be soft and just barely golden on the edges. As they cool they firm up. I can’t say what exactly went wrong – sounds like it could be a butter or flour issue!
I noticed that yours is flatter, mine is slight high so i guess thats why it took a long time to bake it.
Thanks Sam. I baked your Thick Cocoa Brownie, it so delicious.
By far the best chocolate chip cookies I’ve ever made! All yolks made all the difference. Thank you!
Melinda, that’s awesome! So wonderful to hear!
Finally got around to trying out these cookies and they definitely did not disappoint!! They were so soft and chocolately!
All brown sugar is the best way to go! I also threw in a bit of rye flour and some espresso powder. Great ideas here!
Yay Jeanie! That’s awesome about the rye. I love using oat flour in my cookies and, given the extra moisture from the fat of the butter and yolks, different flours could work great in this recipe. Thank you for stopping by and giving them a go!