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.
- 120g granulated sugar
Egg Yolk Chocolate Chip Cookies
- 165g salted butter, cold from the fridge is fine
- 110g light or dark brown sugar
- 55g granulated sugar
- 2 egg yolks (about 45g)
- 1 tsp vanilla bean paste or extract
- 135g all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ tsp (2g) salt - increase this if not using salted butter
- 100g dark chocolate (approx 72% cocoa solids), chopped, plus more for the tops of cookies if desired.
- Flaky Sea Salt for finishing, optional
- Place a silicone mat on a heat resistant surface (I often use my counter) or onto a baking tray, and have nearby. Alternatively you can set the caramel into a non stick pan.
- Place the sugar in a medium saucepan, and place over medium low heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.
EGG YOLK CHOCOLATE CHIP COOKIES
- Preheat the oven to 350˚f / 180˚c. Line 2 baking trays with parchment paper
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes
- Measure out 120g of the brown butter into a medium bowl. Leave to cool for 15-20 minutes so it does not scramble your eggs.
- Add the brown sugar, granulated sugar and egg yolks to the bowl with the brown butter, and mix to combine. Whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened. Add the vanilla and mix well.
- Add the flour, baking powder, baking soda, and salt. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not over work the dough.
- Bash the caramel in the baking pan to break up, or carefully peel the caramel sheet off the silicone mat, and place onto the chopping board. Using a sharp knife, cut into coarse chunks. There will be some small shards, and larger pieces.
- Use caution as the shards will be sharp. Add the caramel shards to the bowl along with the chocolate, and mix briefly to combine with a rubber spatula until well incorporated.
- Using a two tablespoon scoop, scoop balls of dough (about 55g per dough ball) onto the prepared baking tray. I can fit 6 at a time but ensure that there is room for spreading. If desired, flatten each ball of dough, press more chocolate on top, and roll into a ball.
- Bake the trays one at a time for 10-11 minutes, or until the cookies are puffed up and set around the edges. Remember that they will continue to cook a little once you remove them from the oven. If the cookies have lost their round shape a little in the oven due to the caramel, you can use a round cookie cutter slightly larger than the cookie to scoot it back into a circular shape.
- Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.
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.