I continue to bake my way through Claire Ptak's Violet Bakery Cookbook with the Egg Yolk Chocolate Chip Cookies being another delicious stand-out that I will be baking again and again.
These cookies are crisp on the outside, slightly softer in the middle, full of a delicious salt flavor, and super, super buttery. I really loved these cookies, and so did the others who sampled them.
You start with your standard cookie approach – creaming together the wet ingredients, and then adding in the sifted dry ingredients. For my chocolate chips, I used a hodgepodge of leftover chocolate bits in my pantry – mini-chips, chunks of bittersweet bars, and some regular, semi-sweet chips as well.
The recipe then calls for scooping the dough with an ice cream scoop, which I did, but I think my scoop was not quite the size of Ptak's, so I ended up with approx. double the number of cookie doughs than the recipe intended.
Then you freeze the cookies for a bit before baking them. I ended up baking my first tray of cookies the day I made the dough, and the second batch later in the week.
These cookies were super simple to bake, and turned out wonderfully even though I think I over-baked them. I look forward to making these again and again!
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