These chocolate chunk cookies are incredibly flavorful thanks to browned butter and are made with egg yolks to ensure a wonderfully chewy texture. Brown butter adds a nutty, rich undertone to this chocolate chip cookie dough and big chunks of dark, milk and white chocolate take this cookie over the top.
Brown Butter Egg Yolk Chocolate Chip Cookies
First, I want to say, happy spring! This is what I baked today. And it’s not the first time I’ve baked it, or the second or the third or…. you get the point. I have made so many white cakes this year (at least ten and it’s barely mid-march…all those hidden rainbows and cherry blossoms!) and have had tons of yolks leftover from them. Sure, I made ice cream (we’ll talk about that later) but mostly, I’ve found the easiest thing to do is to turn them into cookie dough.
Because see, I’m a chewy chocolate chip kind of cookie girl. This means that I use more brown sugar than white, will melt my butter and favor the yolk; all the tricks to getting a chewy texture rather than crispy.
For these, I take it one step further and brown the butter. It adds a ton of flavor to the dough and the extra step is SO worth it. I also use a mix of different chocolates (milk, white and dark) to give these variety. Feel free to use one or two!
Ingredients for Brown Butter Egg Yolk Chocolate Chip Cookies
- Butter: Any kind of real sweet cream butter will do (american or european) but avoid margarine. The butter needs to cool after it browns so do this step ahead of time.
- 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.
- Sour Cream: full-fat is best but you can use low-fat if it’s what you have. You can also substitute with labneh or greek yogurt if need be.
- 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.
- Granulated sugar: not powdered. The sugar provides structure as much as flavor so don’t reduce it.
- 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: Be sure to use eating chocolate (in the candy aisle, not the baking aisle) not baking chocolate. Use your favorite bars to eat!
- 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.
Tips to make Perfect Brown Butter Egg Yolk Chocolate Chip Cookies
- Brown Butter Perfectly: You can make the browned butter ahead of time, hours or even a day and store it in the fridge. When you cook it, don’t look away! It will go brown quickly and you don’t want it to burn. When you remove it from the heat, make sure to scrape down all those brown bits – that’s the delicious part!
- 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 for a while: this process allows for the emulsification of the yolk into the butter mixture. Give it a solid 3-5 minutes in the stand mixer.
- 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.
What to do with leftover egg whites after making brown butter egg yolk cookies?
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). Also, this flourless chocolate cake uses exactly three egg whites!
How do you 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.
How To Store Cookie Dough for baking 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!). You can bake them straight out of the freezer, add an additional 2-3 minutes of bake time.
More egg yolk based cookie recipes
- Egg Yolk Chocolate Chunk Cookies
- Small Batch Oatmeal Cookies
- Small batch Monster Cookies
- Small batch Birthday Cookies
Tools to make Brown Butter Egg Yolk Chocolate Chip Cookies (affiliate links):
- Food Scale
- 1.5 tablespoon ice cream scoop
- Parchment paper
- Aluminium cookie sheets
- Stand mixer or hand mixer
Brown Butter Egg Yolk Chocolate Chip Cookies Recipe
Brown Butter Egg Yolk Chocolate Chip Cookies
- 1 ½ sticks 170g butter, unsalted
- 1/2 teaspoon sea salt
- ¾ cups brown sugar 150g
- ⅓ cup fine granulated sugar plus 1 tablespoon, 80g
- 3 egg yolks from 3 large eggs
- 1 tablespoon plain yogurt
- 1 teaspoon vanilla
- ¾ teaspoon baking soda
- 200 g flour
- 100 g dark chocolate chopped
- 100 g milk or white chocolate chopped
- sprinkles or flaked sea salt optional
- In a saucepan, melt the butter over medium heat. Continue cooking as it bubbles and splutters. A foam will develop on top. Once it goes silent and the foam disappears, you’ll see some brown bits at the bottom and smell a nuttiness, this means it’s done.
- Remove from heat immediately once browned, and place in a heat-safe bowl. Make sure you have 135g browned butter. Add salt and stir. Place bowl in the fridge, allow to firm up for about an hour (when it’s time to make the dough, consistency should be thick like softened butter and color will be white on top with brown bits settling at the bottom)
- Preheat oven to 350.
- Cream browned butter and sugars for 5 minutes until mix is very light in color.
- Add egg yolks, cream for another minute. Make sure to keep scraping your bowl for unmixed bits.
- Add yogurt, vanilla, baking soda. Beat to combine.
- Add flour, mix just to combine.
- Fold chopped chocolate into dough.
- Portion into about 2 tablespoons, roll gently in sprinkles or sprinkle on flaked sea salt.
- Bake for 10 minutes.