Chocolate chip cookies got a makeover: all brown sugar, egg yolks and european butter make these the most flavorful and chewy cookies yet. Dark chocolate spreads throughout the cookie and it is flaked with sea salt for the perfect finishing touch.
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 cookie recipe based on a recipe I had made in 2015 when I was chasing chewy chopped chocolate cookies. I had leftover egg yolks and errr… I 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). I used all brown sugar and dark chocolate. They were the best chocolate chip cookies I’d ever had (and I’ve had MANY).
Once, I even dared to make these without chocolate. Honestly, I have never done that before but I wanted to get an exact read on the dough. And even without chocolate, the cookie was DIVINE. I did not know this was possible. Please allow me to revolutionize the way you make chocolate chip cookies with this recipe!
I’ve 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.
Right let’s get this one out of the way: a chopped up chocolate bar is miles and miles better than chocolate chips. I know chips are what you grew up on (I did too) but most brands you buy today are not doing your cookies justice and not just because they don’t taste great.
Chocolate chips contain stabilizers to help them maintain their shape. Also they are often made with less cocoa solids and often contain oils rather than cocoa butter. They are designed, as I mentioned, to hold their ‘chip’ shape so they don’t melt well (nor do they actually taste that great – with one exception, I’ll get there).
Why do we care about how chocolate melts in cookie dough? Because as it melts it pushes the dough out, ie. causes it to spread evenly. In a regular cookie this is desirable, in these perfectly chewy chocolate chunk cookies, it’s necessary.
The kind that isn’t in the baking aisle. Go to the candy aisle, browse the big bars of eating chocolate. Choose one that has a cocoa solid of at least 55% (preferably 70%) and if you can, a thicker bar rather than thin (I’ll explain why below).
Also, you may be lured into purchasing a bag of ‘chocolate chunks’ in the baking aisle but those are just chocolate chips disguised to look as though they were chopped chocolate. For the lazy peeps who don’t want to chop. And dear god, if you see candy melts I want you to RUN in the opposite direction. Toward the good chocolate preferably.
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).
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.
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!). You can bake them straight out of the freezer, add an additional 2-3 minutes of bake time.
Share & tag me on instagram @buttermilkbysam