These super quick and easy chocolate chip cookies are the best way to use up all those leftover egg yolks from other recipes! They're crisp on the outside and soft and chewy on the inside. The recipe can easily be halved or doubled depending on how many egg yolks you need to use up.
Recipe by Bernice Baran on July 25, 2023
Prep time: PT5M
Cook time: PT12M
Total time: PT27M
Rating
4.85 stars (44 reviews)
Keywords
chocolate chip cookies, cookies, egg yolk cookies, quick and easy cookies, small batch chocolate chip cookies, small batch cookies
Ingredients
113 grams salted butter (melted)
150 grams light brown sugar (lightly packed)
2 large egg yolks (room temperature)
1 tsp vanilla extract
120 grams all-purpose flour (spooned and leveled)
1/4 tsp fine sea salt
1 tsp baking powder
113 grams chocolate chips or chopped chocolate ((I like to mix dark and milk or dark and white))
pinch sea salt flakes
Categories
Cookies
Cuisine
American
Steps
Preheat the oven to 350F (177C) convection and line two cookie sheets with parchment paper.
In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).
Add the light brown sugar to the melted butter and whisk together for about a minute.
Add in the egg yolks and vanilla and whisk aggressively for 1-2 minutes, until it's completely smooth.
Add the flour, salt and baking powder and fold the cookie dough just until there are a few streaks left of flour.
Fold in the chocolate, just until they're evenly dispersed.
Split cookie dough into 8 small cookies, about 2.25 oz each, and bake one sheet on the middle rack for 11-13 minutes on convection or 13-15 minutes on conventional, just until the edges are starting to brown and the center is puffed and no longer wet.
Remove them from the oven, give the pan a quick tap on the counter and use something round like a biscuit cutter or cup to scoot them around so they're circular.
Allow them to rest for 5-10 minutes before transferring off the cookie sheet. Sprinkle with sea salt flakes and enjoy warm!
Nutitrion
Serving Size: 1 g
Calories: 286 kcal
Carbohydrates: 42 g
Protein: 3 g
Fat: 13 g
Saturated Fat: 8 g
Cholesterol: 39 mg
Sodium: 140 mg
Sugar: 27 g
Unsaturated Fat: 5 g
Reviews
Tammy on 2026-06-14 (5 stars): This is a great way to use up those egg yolks! So simple, turned out beautiful and delicious! Keeper recipe, thanks!
Waitaiki on 2026-06-08 (5 stars): Oh my goodness these were incredible and I love that you used grams because it is so much easier, really rate this!
Catherine D on 2026-05-25 (5 stars): Brilliantly easy, a winning recipe
Sarah on 2026-04-11 (5 stars): Sorry, forgot to rate and add the following..
I also refrigerated my dough before baking and as I had run out of baking powder I omitted that. I think next time I might try reducing the sugar. The cookies took about 8mins in my fan oven at 180.
Dan on 2026-03-28 (4 stars): The taste is great, although might be a bit too sweet for my preference, but the consistency of cookies is strange. I guess 120g of flour is not enough, the dough is very gooey and spreads momentarily when you spread it on the baking sheet. If there was a video, where it's shown how to dough is supposed to look like, I guess there wouldn't be such problem
Sum up: okay, but needs more flour :3
Halima on 2026-02-05 (4 stars): 🤍
Anina on 2026-01-02 (5 stars): Wow amazing! I used 100g of sugar instead of 150 and they turned out perfectly. Very useful recipe for using your leftover egg yolks. Can definetly recommend!! 5/5
