egg yolk espresso chocolate chip cookies
Soft, rich, and full of gooey melty chocolate.
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).