What a revelation these cookies are. So tender and crispy. The texture is sublime.
Some months ago I put Claire Ptak’s baking cookbook, The Violet Bakery Cookbook, on my Christmas wish list and oh-happy-day, I received it as a gift. I don’t feel so guilty acquiring another cookbook if it’s a gift. Since there is no way that I need another cookbook. No way, Jose. Once Christmas was over with, I couldn’t wait to get into reading it. I do love reading cookbooks, but more than anything I enjoy reading the headnotes about the recipes. I keep a stack of those little plastic sticky-back flags nearby when I’m devouring a new cookbook. I have about 12 flags on the top edge of this cookbook. This is the first recipe I’ve tried. If this is any indication of what’s to come, I’m going to love a lot of the recipes.
What’s different about this recipe: (1) it uses only egg yolks; (2) it has a higher proportion of butter/fat in ratio; (3) you don’t overly mix the dough; (4) the dough must be frozen or refrigerated; and (4) I added walnuts, because I like them in chocolate chip cookies, always.
Also, I veered away from the original recipe – Ptak wants you to roll the batter/dough cookie balls and place them on cookie sheets, then freeze them for hours or overnight before baking. Well, no way do I have room in my freezer for trays of cookies. Instead of freezing them, I refrigerated the dough overnight (in the mixing bowl) and made the balls just before baking.
A caution: because of the amount of butter in this recipe, you can’t just remove the bowl from the refrigerator and begin scooping the dough into balls. Why? Because of the amount of butter in these and it’s not whipped-up butter as you don’t overly mix the butter and sugar as you do with lots of cookie doughs, the dough is just-about hard as a rock. You need to allow the bowl to sit out for about 30 minutes (or more) before you begin rolling the dough into balls. I used a kitchen knife to poke big slices into the dough to break it apart (not exactly easy).
The other change I made was to add some unsweetened cocoa powder to the dry ingredients (and removed an equal amount from the flour quantity). I doubled the recipe below, so I used 2 T of unsweetened cocoa powder. It didn’t change the flavor profile at all, but the cookies themselves are slightly darker in color.
For the bakery, she makes these into gigantic 4-5″ diameter cookies. I never do that, so these are more standard size, using balls that are about 1 to 1 1/4″ in diameter. My cookie scoop couldn’t cut through this dough, it was just too solid, so I used the knife to break apart pieces and formed them by hand into sort-of balls. The cookies are baked on parchment paper. Hers take 18 minutes, but mine took 14 minutes. In the recipe below I suggest 13-14. If you want a softer center, remove them earlier. I love crispy crunchy, so I did the full 14 minutes.
What’s GOOD: oh my goodness, everything about these are wonderful. These may become my new favorite. Not sure until they are cooled, frozen, and I eat them from a frozen state. Do try them if you’re a fan of chocolate chip cookies. The texture is so different – you CAN tell they use egg yolks. It’s a lovely, rich dough and finished cookie.
What’s NOT: nothing that I can think of, unless you only like soft cookies; if so, these won’t be winner for you.
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Egg Yolk Chocolate Chip Cookies
Recipe: Adapted slightly from Claire Ptak, Violet Bakery
Servings: 52
2 1/2 cups all-purpose flour — less one tablespoon
1 tablespoon cocoa powder — unsweetened
1 1/4 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup unsalted butter — plus 2 tablespoons, at room temperature
1 cup light brown sugar — lightly packed
1/2 cup granulated sugar
3 large egg yolks — at room temperature
1/2 teaspoon pure vanilla extract
1 cup chocolate chips
3/4 cup walnuts — chopped
1. In a medium bowl, whisk together the flour, salt, and baking soda.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium-high until combined. You are not looking for light and fluffy, just until the dough is thoroughly mixed through, 1-2 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg yolks, scraping down the bottom and sides. Add the vanilla and beat until just combined.
3. With the mixer on low, gradually add the dry ingredients and beat until combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds. Increase the mixer to medium-low, add the chocolate chips and walnuts all at once, and beat until both are evenly distributed throughout, about 1 minute.
4. Chill the cookie dough for several hours or overnight. Remove bowl from refrigerator and allow to sit for 30 minutes before you begin scooping the dough (otherwise it’s almost impossible to scoop as the butter in the dough is rock-hard).
5. Line cookie sheets with parchment paper. Form dough into about 1″ or 1 1/4″ balls and place on prepared pans.
6. Position rack in the center of the oven and preheat the oven to 355°F. Line two half sheet pans with parchment paper. Place the cookie balls about 2″ apart on the prepared sheet pans.
6. Bake one pan at a time for 13-14 minutes, or until the edges have set but the centers are still gooey. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough (or freeze it to bake later).
7. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-lock bag at room temperature for up to 3 days. Otherwise freeze them in freezer bags for up to two months.
Per Serving: 114 Calories; 7g Fat (53.5% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 100mg Sodium; 6g Total Sugars; trace Vitamin D; 14mg Calcium; 1mg Iron; 42mg Potassium; 30mg Phosphorus.

hddonna
said on April 14th, 2024:
I’m in the same boat when it comes to putting baking sheets of anything in my freezer. It’s not going to happen. Like you, I have to go with chilling instead. I broke a cookie scoop once trying to scoop chilled dough, so yes I make sure it is softened before shaping. I will scoop out balls and place them close together on a plate, then chill them—or freeze them in a small, flat container if I can find room for that. These sound good, but I could also use some new ideas for using up egg whites!
I’m not much of a source for egg white recipes. Not such a big fan of meringue anyway, and I don’t like macaroons, either. I suppose add them to scrambled eggs, but egg white “eggs” aren’t my fav, either. .. . Carolyn
hddonna
said on April 15th, 2024:
Neither am I a fan of them. I save them in the freezer and then end up throwing them out. Egg white omelets leave me cold. And I am always making things that call for just yolks.