Egg yolk chocolate chip cookies from The Violet Bakery Cookbook (page 140) by Claire Ptak

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • megaera_671d0h on March 07, 2026

    My go-to chocolate chip cookie recipe. Make ahead and bake as desired. My fiancé who doesn’t bake has even memorized thaw 10 min, bake 18 minutes , rest 10 minutes. Perfectly rich, pairing nicely with a glass of milk.

  • AminaBear on February 07, 2026

    Amazing! Substituted with equivalent weight of 00 flour and they were excellent. Scaled recipe to match eggs used in the macarons recipe. Made jumbo sized cookies with my ice cream scoop, and they took 25-30 minutes to bake, even after the recommended thawing time.

  • Jardimc on January 25, 2025

    Absolutely easy to make; fantastic texture, and flavour. A winner in every way! I did balk at dividing the dough into just 16 cookies (holy crap!). So instead I made 32 cookies and baked 12.5 minutes from frozen. Perfection.

  • apw2020 on January 16, 2025

    A winning recipe. I had to bake my batch for about 5 minutes longer than the recommended time and they were perfect.

  • MsMonsoon on August 15, 2022

    These definitely make a "professional" chocolate chip cookie with an ideal shape and height, and it combines crispy edges with a softer interior. I could imagine getting these in a fancy restaurant or hotel room service. However, I'm not sure that's my favorite type of chocolate chip cookie. I may just prefer a softer cookie with less crispness. Still, this is a winner of a recipe sure to please most folks!

  • jenmacgregor18 on August 07, 2021

    I only had milk chocolate chips & dark brown sugar& added 1 cup walnuts. (Note- raw cookie dough portioned on baking sheet & freeze for at least 1 hour). I baked the next day. Really great texture- crunchy & chewy. The milk chocolate was very muted. Fantastic butterscotch brown butter flavor. Definitely a repeat, just use dark chocolate next time. I think these are now my favorite choc chips.

  • ChelseaP on May 22, 2021

    Beautiful chocolate chip cookies! Any time I make these I also make Violet Bakery's coconut macaroons to use up the leftover egg whites.

  • PiaOC on November 02, 2019

    Definite winner! I had egg yolks to consume but no need for biscuits so I prepared and froze these some weeks ago. I defrosted a couple for unexpected guests and oh my, they were delicious. They defrosted whilst the oven heated and then filled the house with a "stay for a while" aroma. The recipe makes 60 or so biscuits so there are plenty more in the freezer to look forward to. Perfect balance of crunch and chew.

  • sosayi on July 16, 2018

    I didn't love these as much as the others. I agree the flavor is great, but my texture was a bit off. They were distinctly dry and crumbly, while still being soft. I am not sure how else to describe it. I have more to bake off in the freezer, so we'll see how future batches go.

  • dprostrollo on June 09, 2018

    Phenomenal cookie. Delicate crumb exterior and chewy center. Just beautiful.

  • LindaAphoto on November 29, 2017

    The absolute best chocolate chip cookies I have ever baked. Crispy on the edge, tender on the inside... rich without being too heavy. Everyone I have given them to loves these!

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