egg yolk espresso chocolate chip cookies
Ya’ll might never want to use whole eggs in cookies ever again after these.
Well, probably not. But I must say utilizing solely the yolks in a batch of cookies creates a different and wonderful cookie experience. Such a simple alteration with such lovely results!
These Egg Yolk Espresso Chocolate Chip Cookies are chewy and moist and absolutely stocked with puddles of melted dark chocolate, and boosted up with a whisper of coffee flavor. Serve them any season but especially for your springtime picnics – they travel well and vanish fast. Squander away a batch in the freezer, too, for when that sweet tooth just won’t yield.
Yolkie Doke
Classic chocolate chip cookie dough, so if you’ve ever baked a batch you already know what’s up. The only differences are a touch of instant coffee/espresso (which you can omit if you need) and the subtraction of egg whites.
Hint…Don’t discard those egg whites! Keep them in a jar and add to a morning scramble within a couple days of separating them from the yolks. A lil more protein in your breakfast never hurt.
Alright, back to the cookies. Cream butter, brown sugar, and regular sugar, then whip in your egg yolks, and vanilla. Add in flour, baking soda, instant espresso, and salt. Fold in equal parts dark chocolate chips and dark chocolate chunks. I buy a couple 4 oz bars of chocolate and cut them up. You can also just use more chips if that’s easier!
Scoop 2 tablespoon sized mounds of dough, roll into a ball, and set onto a parchment lined baking sheet. Leave a couple inches of space between each cookie as these do spread. Bake 10-12 minutes until the edges are set up. Let them cool on your baking sheet to firm the centers. So yes, as I always say, the total time for a whole batch will be longer than 22 minutes unless you have a gargantuan oven that fits 5 baking sheets at a time.
I’m sure you’ll snarf these down fast, but if you have leftovers, they store beautifully so long as you keep them airtight. I took mine to work one day while we did hours of store setup and they did not make it through the day. Can’t say I’m surprised!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Spring into cookies:
Bourbon Brown Butter Chocolate Chip Cookies
Blueberry White Chocolate Chunk Cookies
Lavender Chocolate Chip Cookies
Coffee Oreo Chocolate Chip Cookies
egg yolk espresso chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 3 large egg yolks, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 tsp instant espresso
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup dark chocolate chips
- 1 cup chopped dark chocolate (or more chips)
- flaky sea salt, to serve
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter and sugars together until light and fluffy, about 2-3 minutes. Whip in the egg yolks, then the vanilla. Add the flour, espresso, baking soda, and salt. If the dough seems really sticky, add 1-2 tablespoons more of flour. Fold in the chocolate chips and/or chunks with a rubber spatula.
- Scoop rounded 2 tablespoon-sized portions of dough and roll into a ball. Set onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Press a few more chocolate chips into each ball, as desired. Bake for 10-12 minutes until the edges are set but the centers are still soft. Cool on the baking sheet – the cookies will continue to firm up this way.
- Enjoy warm, or let cool completely and store, covered, at room temp for up to 5 days, the fridge for a week, or the freezer forever (3 months).
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