These Small Batch Egg Yolk Chocolate Chip Cookies are a brown butter chocolate chip cookie, filled with homemade salted caramel chunks. These Egg Yolk Cookies use two egg yolks, which gives an amazing chew to the cookies. This small batch cookie recipe only makes 12 cookies, and is the perfect recipe if you are looking for a fun way to use up egg yolks!
Hi hi! I am just popping in to share the recipe for these Egg Yolk Cookies with you! They are another small batch situation. I have a whole bunch more small batch cookies coming at you over the next wee while and I can't wait to share them all.
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These are a riff on my Brown Butter Salted Caramel Chocolate Chunk Cookie recipe, which is super popular on my site and a great addition to our chocolate chip cookie recipe collection. The recipe has a brown butter base, then is filled with chocolate and pieces of chopped caramel.
The recipe is great, but it makes loads of cookies, so I small batched it and re-worked it. This egg yolk cookie version uses egg yolks only instead of whole eggs, and is a small batch recipe, so only makes 12 cookies.
These cookies require no chill time, and no not need a mixer. I love the combination of the caramel chunks, the dark chocolate and the brown butter, all snuggled up in a chewy egg yolk cookie base. I love these and I hope you do too! If you are looking for a full size recipe, my soft and chewy chocolate chip cookies are a great place to start!
These Egg Yolk Cookies have a couple of extra steps. You will need to brown butter and make a hard caramel, but I promise the extra time is worth it. The extra steps are made up for by this recipe being quick and easy to make. This egg yolk chocolate chip cookie recipe is a no chill cookie, and can be made without an electric mixer.
This Egg Yolk Cookie recipe uses egg yolks only rather than whole eggs. I want a recipe for my site that I can recommend to people when they ask how to use up egg yolks, and this is going to be the one. Often I will tell people to make custard or ice cream or pasta, but egg yolk cookies is going to be my new go-to.
Eggs are super important in baking, and the whites and yolks play different roles. Egg yolks are high in fat in relation to the egg white which is high in protein so often acts as a binder. Adding egg yolks to the cookies yields a super tender, chewy cookie. Egg Yolk Cookies are slightly richer in flavour from the additional fat from the yolk. I love all cookies, and these are a super fun way to use up any extra egg yolks.
When it comes to tweaking the recipe to use just yolks, it is not as easy as just subbing an egg for two yolks. There were some other recipe changes to make too - I had to play around with the moisture in the cookie in order to compensate for the loss of the white.
This Egg Yolk Cookie recipe has shards of homemade caramel throughout. The caramel I use in this recipe isa dry caramel, which means that it does not have water in it when you are making it. You make it simply by melting down granulated sugar.
Don't be intimidated by the process. Just take your time, and move the pan off the heat as needed until the sugar is melted. Have the baking pan you are pouring your caramel into ready to go. There are a few stages the caramel will go through.
If at any time you are worried, just take the caramel off the heat and stir. If it seems like it is cooking too quickly, turn it down. Making caramel is a learning process - If you're worried you've mucked it up, just start again. It's all part of the learning process!
I sometimes get this question, and the answer is that the quantity is just too small. If you use a probe thermometer, then the caramel is not deep enough to accurately read the temperature. By the time the sugar is all melted, the caramel will be hot enough to set. So while a candy thermometer is an essential kitchen item, it's not something you will need to use here.
Often you aren't - in a wet caramel (where you put water in with the sugar) you don't want to stir the caramel until it has started cooking. Recipes will often instruct you to wash any sugar off from the sides with water on a brush. Because this is a dry caramel, I just use the whisk throughout the process. It's all good - I've made it loads and you don't have to freak out about not stirring it.
There are a few different types of chocolate you can use if you want to chop your own chocolate for cookies (which hopefully you now do after hearing my case for chopped chocolate?). The best part about chopping your own chocolate is that you can grab whatever you have in the cupboard and use it to make up the right amount of weight for the recipe. I will often make a 'grab bag' of chocolate from the pantry - grabbing whatever I have that needs to be used up.
My theory is if you're going to take the time to make cookies, you might as well make them as delicious as you can, using good quality chocolate! I used chopped chocolate from Trader Joe's for these Egg Yolk Cookies.
These Egg Yolk Chocolate Chip Cookies use Salted Butter. I often call for unsalted butter in recipes. However, salted brown butter is super delicious. It gets really rich and the salt really shines through, which is important in this recipe to stand up to the egg yolk and salted caramel chunks. If you only have unsalted butter that is fine too - just increase the salt in the recipe a touch.
I like to use a little trick to get those big puddles on the tops of my chocolate chip cookies. Just before the dough goes in the oven, I take each ball of dough, and flatten it slightly. I then press chunks of chopped chocolate onto the top. You can add some of the chocolate dust from chopping too. Then I squeeze it back into a ball, and place it on the baking sheet. This means that when the cookie bakes, the chocolate will end up spread across the top of the cookie, and give you those big chocolate puddles on the tops.
Different butters will have different moisture levels, which affects the yield of brown butter. American style butter have a higher water content, so will produce less brown butter when the water is cooked off. European or New Zealand style butter, which is higher in fat than American butter, will have less water that needs cooking off, so you will end up with a higher yield of brown butter.
The quantity of the butter in the recipe is important here, so the best way to measure it is by using a scale. You start with an initial quantity of butter - in this case 165g, and then cook it down. You then re-measure the weight of the brown butter, and use 120g of that in your cookie recipe. I have accounted for the moisture loss from the initial quantity of brown butter in the recipe. The quantity of butter called for in the ingredient list is not the same as in the recipe - this isn't a typo.
These Small Batch Egg Yolk Chocolate Chip Cookies are a brown butter chocolate chip cookie, filled with homemade salted caramel chunks. These Egg yolk Chocolate Chip Cookies use two egg yolks, which gives an amazing chew to the cookies.
You may notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
Please note that if you use the 2x button to double the recipe, this only doubles the quantity in the ingredient list and not the quantity within the method, so you need to weigh out 240g of the brown butter to make the cookies with.
The browned butter is one of the best smells known in this world!!
My dough came out a little greasy, even after letting the butter cool & measuring all ingredients to the gram/tsp. Was it a problem with the mixing or was butter still not as cooled ?
That happened to me too. I did mix by hand but did so until it seemed pale bit definitely less power than with an electric mixer. My cookies kinda break apart when lifted and seemed greasy too. I will try again as the flavor profile was great and perhaps with less sugar too.
Hello! This looks delicious and I have 6x egg yolks to use up? but was wondering if anyone has tried using a GF flour instead and whether they work? Cookies and gf flour seem to go wrong for me?
Hi! Yes sugar really affects the texture and reducing it would have meant the butter to sugar ratio is off. The salt is there to balance out the caramel so if you left out the caramel it would have been too salty. The caramel is very important for the structure of the cookie which explains why they were greasy and probably spread a lot too
This recipe is sooooooo good! The flavors are so different - the browned butter, the egg yolk, and the hard caramel! Please take the time to make the caramel - it's super easy and break it up real fine. It's a game changer to the cookie flavor and texture! I left semi-big chunks of caramel in my cookies and they were good but I prefer it fine and scattered in every bite. Let me go make another batch here...
This biscuits are awesome! I regularly have a batch pre rolled in the fridge ready for a post dinner snack. I don't share them with my children. That probably makes me a bad person but I don't care coz I LOVE THEM (the cookies I mean.)!
Perfect blend of crunchy and chewy with pools of chocolate. I ran out of 70% so I added some semisweet to make up the difference and they are still delicious! Another 5 star recipe from Cloudy Kitchen!!
My recipes range from quick & easy all the way to complex & impressive. I love the science and process of recipe development almost as much as baking itself. I specialize in rigorously tested recipes that are fun, reliable, and accurate.
These are delicious! I used Cup 4 Cup gluten-free flour blend and regular size Ghirardelli milk chocolate chips. After mixing, I used my medium cookie scoop and pre-scooped onto a platter that I then put in the fridge for a couple hours. Easy to take out and put on the cookie sheet as I baked each sheet. Mine did cook more like 14-15 minutes to get golden brown. Then followed cooling directions. They seemed like they might be under cooked when I first pulled them out but after cooling 15+minutes, they are just the way I like my cookies. Crispy on the edges and chewy in the middle. The sea salt topping takes these to the next level. 152ee80cbc
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