Succulent Double Chocolate Chip Cookies
Lalush by Iris
Aug 1, 2020
Published On
I usually bake a lot of macarons and meringues, and always left with the question: what should I do this time with the leftover egg yolks? If you are asking yourself the same question, this egg yolk saver double chocolate chip cookies recipe is for you. Just mix, measure, and bake.
Iris’s Tip
These succulent Double Chocolate Chip Cookies can be baked dairy-free too. Replace the butter with coconut butter and the chocolate chips with non-dairy/vegan chocolate chips.
Ingredients
Ingredients for about 25-30 cookies:
113 grams of butter (1/2 cup)
1/2 cup of brown sugar
4 tablespoons of sugar
1/2 teaspoon of vanilla extract
2 egg yolks
1 1/4 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 cup of semi-sweet chocolate chips
1/2 cup of white chocolate chips
Directions
Beat the butter and sugar in an electric mixer until a puffy mixture is obtained.
Add the egg yolks and vanilla and mix until all incorporated.
Stop the mixer and add the flour, salt, and baking soda and mix until all incorporated.
Add the chocolate chips and mix until all incorporated.
Using a spring spoon or using two tablespoons, take a tablespoon full of the mixture, and place on a baking sheet lined with parchment paper.
Bake in a 350 degrees Fahrenheit /180 degrees Celsius preheated oven for about 10-12 minutes.
Store in an airtight container for about 3 days outside to 5 days in the refrigerator. Good luck, Iris