chocolate chip cookies

these cookies have a soft, gooey texture that coats your mouth with slightly crisp edges and bottom, the gooeyness comes from only using egg yolks. with this method, you get that lovely texture without eating raw cookie dough

recipe from violet bakery cookbook by claire ptak

250g butter, softened

200g brown sugar

100g sugar

capful of vanilla

3 egg yolks

325g flour

1 1/4 tsp salt

3/4tsp baking soda

250g chocolate chips, whatever % you prefer

line a large baking tray with parchment paper.

beat together the butter, brown sugar, and sugar in the bowl of a stand mixer fitted with the paddle attachment until combined, scrape down the sides of the bowl.

mix in the egg yolks and vanilla.

add the flour, salt, baking soda, and chocolate chips, mix until everything is combined and a soft dough forms.

using a large ice cream scoop, scoop out the cookie dough onto the baking tray leaving plenty of space in between each cookie so they can spread nicely.

place the tray in the freezer for 1 hour. (if there’s too much dough, just form the balls and freeze them for later).

preheat the oven to 320F.

5 minutes before your ready to bake, take the tray out of the freezer to defrost a little.

bake for 12-18 minutes, until a crust forms on top and the edges are golden:)