So… I somehow managed to delete all of the photos of these cookies off of my phone, except for this one. So there you are 🙂 Although this picture does not do these cookies justice, and I’d planned on just cooking up another batch to get a better photo. But, although I made them about three times in one week back in April, I haven’t managed to make them since on account of a whole other bunch of (mostly wedding-related) baking (ham, cheese and leek scones, Turkish carrot cake, coconut macaroons, coconut bread, plum and almond polenta muffins and brownie cookies…. ), as my parents (my mum and my stepdad) got married two weeks ago after 16 years together, at Brussels City Hall, and it was beautiful and romantic and hectic and just all-round lovely and perfect 🙂 I made last minute place cards with fresh rosemary and lavender, and baked and baked for the post-wedding day Sunday brunch, and on the day, my parents walked down the aisle to Peter Gabriel’s version of ‘The Book of Love‘, which made me burst into tears so suddenly that my brother looked slightly startled and the marriage officiant offered me a tissue (although I’m more partial to The Magnetic Field’s version, something about the string instruments in the Peter Gabriel version really sets me off; add to that my emotional ‘my parents are getting married’ state, and, well…). As the witnesses, my siblings and I thankfully had our backs to the other guests and no one else noticed much 😉
But I digress. My point:
There are a lot of chocolate chip cookie recipes out there, and ever since I found David Lebovitz’ recipe for salted butter choc chip cookies, I haven’t poked my head back into the chocolate chip cookie recipe jungle. Until this particular recipe, that is. It’s from The Violet Bakery Cookbook which I mentioned in the butterscotch blondies post from a while back (and which is, so far, hands down my favourite baking book to date, even though I’ve only tried out five of the recipes yet, 1) because they’ve all been easy, and 2) because the results have all been a kind of original take on a familiar favourite, kind of like your favourite old recipe but better, somehow). The idea of using only egg yolks intrigued me, and since I’d just made a batch of coconut macaroons and had a bunch of leftover egg yolks, well… the cookie fates were kind of forcing my hand here. Moreover, it takes all of ten minutes to whip up. Big bonus in my book, and ideal for 10pm/post coconut macaroon baking-cookie baking.
And let me tell ya, this is a gooood cookie. A little more sophisticated than most chocolate chip cookies I’ve tried, it’s crumbly in an almost shortbread-y kind of way, with a beautifully tender, chewy centre. And the best part: unlike most cookies I’ve tried, which are best eaten fresh out of the oven, it’s just as good the next day. (!!!!!)
So even if you’re not in the market for a new chocolate chip cookie recipe I highly recommend giving this one a try, because it’s just that bit different to other cookies, and much, much easier to make. Clair recommends freezing the cookies before baking, but I found that it didn’t make any difference, and that the cookies still came out thick and chewy and beautifully even. Much prettier than any other cookie I’ve made, in fact.
So hop to it 🙂 you won’t regret it.
Egg Yolk Chocolate Chip Cookies
Adapted ever so slightly from The Violet Bakery Cookbook – yield: 28 medium-sized cookies
- 250 g unsalted butter, softened to room temperature or semi-melted in the microwave
- 300 g unrefined cane sugar
(the original recipe uses 200 g light brown sugar + 100 g caster sugar)
- ½ tsp vanilla extract/vanilla sugar
- 3 egg yolks
- 325 g flour
- 1 ¼ tsp fine sea salt
- ¾ tsp baking soda
- 200-250 g dark chocolate, chopped
(I prefer 200 g as it’s still heavy on the chocolate, but the chocolate-to-cookie ratio is more to my taste 🙂 )
Preheat your oven to 180°C/360°F. Line two baking sheets with baking parchment.
In a large bowl, combine the butter and sugar. A wooden spoon will do nicely for this if your butter is softened enough, no need for an electric whisk. (If it’s a tad on the fridge-hard side, microwave it in ten second increments until it’s more malleable, and then add the sugar).
Stir in the vanilla and egg yolks.
Mix flour, salt and baking soda in a small bowl, then stir this mixture and the chocolate chips into the wet ingredients.
Using an ice cream scoop or two spoons, scoop little mounds of dough onto your baking sheet, with ample space to allow for spreading (my baking sheets are quite small, so I put 8 scoops per baking sheet, rotating the sheets and baking the cookies in 3 batches, and freezing the remaining 4 scoops for later day cookie consumption*).
Bake for about 10-12 minutes, rotating your baking sheet towards the end to allow for even baking, until the cookies are beginning to turn brown and crisp around the edges, but are still pale and soft in the middle.
Let cool on the baking sheet for ten minutes before transferring to a cooling rack/cookie tin/tummy.
Keep for up to five days in an airtight container 🙂
*If baking from frozen, take the cookies out of the freezer for about 10 minutes before baking.