Chocolate Chip Cookies with Egg Yolks

Ingredients

• 190 g all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 113 g butter (softened to room temperature)
• 100 g soft brown sugar
• 50 g granulated sugar
• 3 large egg yolks
• 1 teaspoon vanilla paste (or extract)
• 180 g chocolate chips ((plus chopped chocolate for the topping.))
• Optional- Flaky salt for serving

Instructions

1. 1

   Preheat the oven to 350°F / 180°C and line a large baking sheet with parchment paper.

2. 2

   In a small bowl, combine the all-purpose flour, cornstarch, baking soda, baking powder, and salt. 190 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon baking powder

3. 3

   In the bowl of a stand mixer or a large mixing bowl if using a hand mixer, cream together the room-temperature butter and sugars until light and fluffy. 113 g butter, 100 g soft brown sugar, 50 g granulated sugar

4. 4

   Add the egg yolks and vanilla to the butter mixture and combine. 3 large egg yolks, 1 teaspoon vanilla paste

5. 5

   Mix in the dry ingredients with a wooden spoon or rubber spatula until almost combined. Add in the chocolate chips and continue stirring until combined. 180 g chocolate chips

6. 6

   Use an ice cream scoop or tablespoons to create individual portions of cookie dough, about 1 1/2 tablespoons per ball. You can chill the cookie dough balls for a couple of hours or up to 36 hours for extra thick cookies or bake them immediately.

7. 7

   Press the tops of cookie dough balls into some chopped chocolate, then place them on your lined baking sheet. Space around 2 inches apart.

8. 8

   Bake the cookies in the oven for 10-12 minutes until puffed and light golden brown but still soft in the middle. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.

9. 9

   Add a sprinkle of flaky sea salt for a delicious sweet-salty touch. Optional- Flaky salt for serving