Description
Looking for a delicious way to use up extra egg yolks? These egg yolk cookies are rich and slightly cakey with just the right amount of chew. Perfect for a sweet treat!
Ingredients
Scale
Egg Yolk Cookies:
- 6 egg yolks
- 1 teaspoon pure vanilla extract
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 ½ cups (310 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon coarse kosher salt
- ½ cup (60 g) walnuts, pecans, or macadamia nuts, optional
- ¼ cup (60 g) chocolate chips, optional
Instructions
- Preheat oven: Preheat the oven to 350°F (177°C).
- Prepare egg yolk mixture: In a small bowl, whisk egg yolks and vanilla extract. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the butter and sugar until fluffy, about 2 minutes.
- Combine ingredients: Add the egg yolk mixture and mix until well combined. Then, stir in flour, baking powder, and salt. Mix until well combined.
- Add nuts and chocolate chips: Optionally, add nuts and chocolate chips to the dough.
- Form dough balls: Use a medium cookie scoop to form 1.5-inch balls and place them on baking sheets.
- Bake: Flatten the dough slightly before baking. Bake for 8-10 minutes until the edges are set.
Notes
- You may substitute 1 teaspoon baking soda + 1 teaspoon cream of tartar for baking powder.
- Storing Tips:
- Let the cookies cool down completely before storing.
- Store in an airtight container at room temperature for up to 4 days.
- Baked cookies can be frozen for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 88 kcal
- Sugar: 5g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 43mg