Egg Yolk Cookies
Servings: 39 cookies
These rich, slightly cakey egg yolk cookies are just as tasty as any chocolate chip cookies.
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup (113g) unsalted butter softened
- 1 cup (200g) sugar
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon coarse kosher salt
- ½ cup (60g) walnuts, pecans, or macadamia nuts optional
- ¼ cup (60g) chocolate chips optional
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 soda, cream of tartar 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.
Serving: 1cookie | Calories: 88kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 30mg | Potassium: 29mg | Fiber: 1g | Sugar: 5g | Vitamin A: 113IU | Calcium: 6mg | Iron: 1mg