3 Egg Yolk Chocolate Chip Cookies – THE BEST ON THE PLANET


These are the best homemade cookies in the world.

They take time to make but are so worth it.

I got them from a Telegraph magazine article a few years back and have made them plenty of times since then. The egg yolks are one of the most important ingredients of this recipe – they make the cookies gooey and golden, making them delicious.

The thing that takes time is that, if possible, you need to fit them in your freezer for at least an hour. That is difficult for me, as I never have space in the freezer as it is always filled with the fruit harvest. But freezing them actually encourages the cookie to rise slightly and to give it the chewy yet light and bouncy texture that just makes it yum.

You can skip this step, but they won’t be as nice.

Once placed in the freezer, you can leave them there for up to a month before cooking, thus spreading out your batch, but personally, I’ve never needed to do that yet… we need all 12-16 immediately!



3 Egg Yolk Cookies 

(Makes about 12-16)

-250g salted butter -100g granulated sugar -200g light brown sugar -3 large egg yolks  -325g plain flour -3/4tsp bicarbonate of soda -250g dark chocolate, broken into pieces

  1. In a large bowl, beat together the butter and sugar until they are combined, but not too creamy.
  2. Add the egg yolks and mix well.
  3. Stir in the flour and bicarb of soda so that it creates a dough. Stir in the broken chocolate chunks.
  4. Separate the dough and roll it into 12 – 16 small balls and place them in a plastic container, carefully. Place them in the freezer. Leave for one hour.
  5. Preheat the oven to 180C. Line large baking trays with baking parchment.
  6. Remove the dough from the freezer and allow to defrost for 5 minutes. Place each ball one hand distance apart from each other on the lined baking trays (they will expand during the cooking).
  7. Place in the centre of the oven and cook for about 18 minutes, or until the centre of each cookie is slightly soft and underbred but the edges are golden brown and crisp.
  8. Leave the trays on a wire rack to cool before removing the cookies. Serve.
  9. Store when cold in an airtight container.



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