January 8, 2022

Egg Yolk Double Chocolate Cookies

Name: Egg Yolk Double Chocolate Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup all-purpose flour ((150 g)); 5 tbsp light brown sugar ((75 g)); 3 egg yolks ((60 g)); 1 tsp baking powder ((5 g)); ⅓ cup unsalted butter - room temperature ((75 g)); 3 tsp unsweetened cocoa powder ((9 g)); 1 tbsp milk ((15 ml)); ⅓ cup white chocolate chips ((70 g)); ⅓ cup chopped raw cashews ((50 g)); ¼ tsp sea salt flakes

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These double chocolate cookies are a great way to use up your leftover egg yolks, they are very easy to make and delicious!

How to make egg yolk double chocolate cookies

Preheat the oven to 350°F – 180°C.

In a bowl, cream the butter (at room temperature) with the sugar. Then, mix in the egg yolks and the milk.

Incorporate the flour, baking powder, cocoa powder, and sea salt, and mix until a dough forms.

Lastly incorporate the roughly chopped cashews and the white chocolate chips.

Divide the dough into 9 equal balls, and press them down on a baking sheet lined with parchment paper. Bake for 12 minutes.

Once cooled, store these egg yolk double chocolate cookies in an airtight container for up to 5 days.

I like to make a big batch of cookies, bake some straight away, and freeze some raw with a note on the container indicating the baking time and the oven temperature.

Recipes using egg whites

Double Chocolate Cake

Cinnamon Meringue and Chocolate Cake

Coconut Meringue Sticks

Tiger Financiers

French Meringues

Egg Yolk Double Chocolate Cookies

Mel

This recipe makes 9 cookies.

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Prep Time 15

Cook Time 12

Total Time 27

Course Snack

Cuisine American

Servings 4 people

Calories 250 kcal

Ingredients

1 cup all-purpose flour (150 g)
5 tbsp light brown sugar (75 g)
3 egg yolks (60 g)
1 tsp baking powder (5 g)
⅓ cup unsalted butter – room temperature (75 g)
3 tsp unsweetened cocoa powder (9 g)
1 tbsp milk (15 ml)
⅓ cup white chocolate chips (70 g)
⅓ cup chopped raw cashews (50 g)
¼ tsp sea salt flakes

Instructions

Preheat the oven to 350°F – 180°C.
In a bowl, cream the butter with the sugar.
Then, mix in the egg yolks and the milk.
Add the flour, baking powder, cocoa powder, and the salt, and mix until a dough forms.
Lastly incorporate the cashews and the white chocolate chips.
Divide the dough into 9 equal balls, and press them down on a baking sheet lined with parchment paper. Bake for 12 minutes.
Once cooled, store in an airtight container for up to 5 days.

Notes

I like to make a big batch of cookies, bake some straight away, and freeze some raw with a note on the container indicating the baking time and the oven temperature.
Calories are per one cookie (total calories for this recipe : 2,250).

Keyword double chocolate cookies, egg yolks