Egg Yolk Cookies

4.56 from 102 votes

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Looking for a delicious way to use up extra egg yolks? Try these egg yolk cookies! They’re rich and slightly cakey with just the right amount of chew.

A plate full of chocolate chip cookies.


 

I’m obsessed with meringue-based desserts like macarons and angel food cake!

But the problem is I always end up with extra egg yolks. Besides stocking up on pie crusts and ice cream, I wanted to try chocolate chip cookies!

I came across this cookie recipe and decided to give it a go. I made a few minor changes, and they turned out great.

Why you’ll love this recipe:

If you’re an avid baker, you know that many recipes call for egg whites instead of whole eggs. Don’t throw out those extra yolks!

Chocolate chip cookies are a quick and easy way to use them up. These buttery cookies are …

  • Light and chewy
  • Easy to customize
  • Perfect for freezing
  • Made with pantry staples

Egg yolks cause the cookies to puff up for a rich but soft-baked chocolate chip cookie! They pair especially well with a cup of coffee with sweet cream cold foam!!! (Any Starbuck’s fans here?)

Key Ingredient Notes:

  • Egg yolks – Egg yolks have a higher fat content than egg whites which creates a soft texture in chocolate chip cookies.
  • Unsalted butter – Butter provides structure and makes the cookies tender and moist!
  • Sugar – Along with sweetness, sugar encourages the cookie dough to spread.
  • All-purpose flour – The thickness and texture of a cookie depends on the amount of flour it contains. The right ratio produces a melt-in-your-mouth cookie.
  • Mix-ins – Chocolate chips and nuts are the ultimate cookie combo, but the sky is the limit. White chocolate, sprinkles, M&M’s, peanut butter chips, or chopped caramels are great options!

How to make egg yolk cookies:

Egg yolk cookies are easy to make, with no special equipment necessary. I used a stand mixer, but a hand-held electric mixer works great too!

1. Make the dough

  1. First, cream the butter and sugar until light and fluffy. This process creates tiny pockets of air that puff up in the oven creating a chewy cookie!
  2. And in another small bowl, whisk together the egg yolks and vanilla extract.
  3. Add the egg yolk mixture to the butter mixture. Beat until well combined. It’s important to scrape down the sides of the bowl with a spatula to incorporate all the eggs.
  4. Add the dry ingredients and mix until well combined. Avoid overmixing the cookie dough! Overmixed dough can result in flat and dense cookies. Add the chocolate chips and walnuts.
4 step by step images of making the cookie dough.

2. Shape and bake

Using a medium cookie scoop, form cookie dough balls and place them onto a lined baking sheet.

Be sure to give the cookies space so they can spread. Flatten them a little before baking.

Side by side images of dough balls and flatten cookie doughs on a baking mat.

Tip

Cookie scoop helps to shape uniform sizes and makes the process super fast!

Bake the cookies for 8-10 minutes. The edges should be set while the centers still look under baked. If the entire cookie looks done when it comes out of the oven, it’s overbaked!

Chocolate chip cookies on a cooling rack.

Tips for Success:

  • Make sure your butter is room temperature. If you forget to leave it out, microwave the cold butter in 5-second intervals until slightly soft.
  • I encourage weighing the flour for accuracy to prevent dry dough, which is often caused by adding too much flour.
  • The cookies will set up as they cool. Let them cool for a few minutes before transferring to a cooling rack.
  • Resist overbaking the cookies. The centers will still look slightly wet or underdone when you remove them from the oven.
  • Line the baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking. Silicone baking mats are reusable and easy to clean!

Make-Ahead Tips:

  • While not necessary, feel free to make the cookie dough up to two days in advance. Store in the refrigerator then bake as directed.
  • Freeze pre-scooped cookie dough balls for easy baking! Simply scoop the cookie dough onto a sheet pan then place it in the freezer. Transfer the frozen cookie dough to a freezer bag and freeze. Bake the cookies from frozen, 1-2 minute longer.

Storing Tips:

  • Before storing the cookies, let them cool down completely.
  • Store the cookies in an airtight container, at room temperature, for up to 4 days.
  • Store baked cookies in the freezer too! Place the cooled cookies in a freezer bag and freeze for up to three months.
  • Let the egg yolk cookies thaw at room temperature or microwave one cookie in 5-second intervals until warmed through.

FAQs:

What can I do with unwanted egg yolks?

There are numerous recipes that call specifically for egg yolks. Custard, ice cream, mayonnaise, carbonara, hollandaise sauce, coconut cream pie, chocolate pudding, crème brulee, and chocolate chip cookies are all great recipes to use those extra yolks!

Do I need to chill the dough?

No, you don’t need to chill the cookie dough. Chilling cookie dough prevents it from spreading too thin. These cookies are the perfect thickness already!

Why do my cookies get hard after they cool?

Cookies continue to cook and set up as they cool. If you leave the cookies in the oven too long, the cookies will harden too much. Cookies should look slightly underdone in the middle so they set up soft and chewy.

More ways to use egg yolks:

There are numerous recipes that you can use extra yolks! Try one of these delicious recipes next time you need to use them up.

Watch How to Make This Below!

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A plate full of chocolate chip cookies.
4.56 from 102 votes

Egg Yolk Cookies

Looking for a delicious way to use up extra egg yolks? Try these egg yolk cookies! They're rich and slightly cakey with just the right amount of chew.
Prep: 15 minutes
20 minutes
Total: 35 minutes
Servings: 39 cookies

Ingredients

  • 6 egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (113g) unsalted butter softened
  • 1 cup (200g) granulated sugar
  • 2 1/2 cups (310g) all-purpose flour
  • 2 teaspoons baking powder Note 1
  • ½ teaspoon coarse kosher salt
  • ½ cup (60g) walnuts, pecans, or macadamia nuts optional
  • ¼ cup (60g) chocolate chips optional

Instructions 

  • Preheat oven 350°F (177°C).
  • In a small bowl, whisk egg yolks and vanilla extract. Set aside.
  • In large mixing bowl with paddle attachment, or using an electric hand-held mixer, beat the butter and sugar until fluffy, about 2 minutes.
  • Add the egg yolk mixture and continue mixing until well combined, scraping down the sides couple times.
  • Stir in flour, baking powder and salt. Mix just until well combined.
  • Add nuts and chocolate chips, if desired.
  • Using a medium cookie scoop, form into 1.5-inch balls and place them on baking sheets with plenty of space to spread. Flatten the dough slightly before baking.
  • Bake for 8-10 minutes, or until the edges are set.

Tips & Notes

Note 1: You may substitute 1 teaspoon baking soda + 1 teaspoon cream of tartar for baking powder.
Storing Tips:
– Before storing the cookies, let them cool down completely.
– Store the cookies in an airtight container at room temperature for up to 4 days.
– Store baked cookies in the freezer too! Place the cooled cookies in a freezer bag and freeze for up to three months. 

Nutrition

Servings: 1 cookie
Calories: 88kcal
Carbohydrates: 12g
Protein: 1g
Fat: 4g
Sugar: 5g
Sodium: 30mg
Course: Dessert
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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214 Comments

  1. 4 stars
    I think its a wonderfull receipe, it does have an eggy smell, but i love eggs! I always have leftover egg yolk and i’ve been looking for something else to make with them other than custard, flan, or creme brulee. It allows me to use different added ingredients i used a few packs of those mix fruit and nuts snack mixes. I wish i could add a picture to this comment.😁❤

  2. I was looking for a recipe for egg yolks, because we like egg whites for breakfast. So I found this recipe and tried it. We substitute the chocolate chips and nuts for almond Hershey candy bars. Wow, the cookies baked perfectly and are so delicious. I shared the recipe with my friends.

  3. 2 stars
    They were okay. Wouldn’t recommend, quite eggy tasting and I followed the recipe to a T. 🤷🏼‍♀️🙁

    1. Hi, Laura. I appreciate your feedback, and I totally respect not everyone has the same palate. Some people are sensitive to egg taste. And these cookies use egg yolk after all. I hope they’re better after they’re cooled. Sometimes chilling takes care of “egginess” in food.

  4. 5 stars
    Hi. This cookie is awesome. I added orange zest. And was very nice. I needed to use up my egg yokes.

  5. 5 stars
    This is probably the best cookie recipe i’ve tried!  I did sub the sugar for 150g white and 50g brown though… i used a light butter for lesser calories and it didn’t really taste like it lacked the fat in butter! Also i added 100g dark chocolate chips And 100g white chocolate chips… definitely one for the books!  

    I just want to ask how you store it though? In the fridge? Freezer? Thanks! 

  6. 5 stars
    We made an angel food cake for father’s day and so like many before me I came across your recipe because I found myself with too many egg yokes, a great predicament to be in. Thank you so much for such a wonderful chocolate chip recipe. I made it exactly how you did it except for multiplying the amount of chocolate chips a few times. They are beautiful and the texture is really nice, a great variation on the chocolate chip cookie. Definitely will be making this one again! They were a big hit.

  7. 4 stars
    Hi my name is Enya and it my mum’s birthday today and I had leftover egg yolks so I wanted to make her cookies. I wanted to use more chocolate chips, so I halved the sugar. The batter was very crumbly but the end result was delicious! My mum loves them! Thank you for the great recipe!

  8. 5 stars
    This recipe totally rocks! I do not usually write a review but the sheer deliciousness of this recipe inspires me to let you know ,I thank you. I only made a small adjustment , I added some salt
    The basic recipe makes a great base for other cookies. I made lemon, walnut and and white chocolate chip. . Loved them all
    Definitely a keeper.

    1. Aww, thank you SO much, Stacy, for your feedback!! I’m happy you love these cookies so much! I love your variations too! I gotta try asap!!!

  9. 5 stars
    Absolutely love this recipe, I substituted the white sugar & used brown sugar & added sultanas .. will Definitely make again 🙂 

  10. 5 stars
    5 stars for sure, every week my guy (whose Filipino) asks me to make this exact cookie, might be the perfect cookie in his opinion. It’s a fabulous tea cookie, or just a breakfast cookie for when you are on the go; I would highly recommend this recipe to anyone who isn’t into uber sweet cookies, so fabulous!!!!