Egg Yolk Cookies

In a large mixing bowl from your stand mixer, using the paddle attachment, add butter and sugars into the bowl. Mix until thoroughly combined and fluffy. This can take up to 5-6 minutes. Add egg yolks, one at a time. Then add in vanilla extract and mix thoroughly.

In a second medium to large bowl whisk flour, baking soda, baking powder, and salt. Slowly add the dry ingredients into the wet ingredients with the mixer turned onto low/medium speed.

Once well mixed, fold in chocolate chips. Cover and chill dough in the fridge for at least 1 hour.

When you’re ready to make cookies, preheat the oven to 350° F and prepare 2-3 baking sheets with parchment paper. Scoop about 2 Tablespoon sized balls. Either use a 2 Tbsp scoop or just scoop about that much dough with a spoon and roll into a ball. Or use a 1 Tbsp scoop and stack one tablespoon of dough on top of another tablespoon of dough. Place balls onto baking sheets and a few inches apart. (You can also freeze dough at this step as well).

Bake for 13-15 minutes. Remove from oven and top with flakey salt. Let sit for about 5 minutes, then move to cooling rack.