Claire Ptak’s egg-yolk chocolate chip cookies

Lifestyle

At Violet, we use an ice-cream scoop to portion the cookies perfectly, but at home you can use two dessert spoons.

Makes 16 large cookies
unsalted butter 250g, softened
light brown sugar 200g
caster sugar 100g
vanilla ½ tsp
egg yolks 3
plain flour 325g
fine sea salt 1¼ tsp
bicarbonate of soda ¾ tsp
dark chocolate chips 250g, or broken-up bar of your favourite chocolate

Line a small baking tray or baking tin (one that will fit inside your freezer) with parchment paper.

Beat the butter and sugars in the bowl of an electric mixer until combined but not too creamy – you are not aiming for light and fluffy here, as that would make the cookies too cakey. Add the vanilla and the egg yolks and mix well.

In another bowl weigh out the flour, salt and bicarbonate of soda and whisk together well. Add this to the butter and egg mixture along with the chocolate, and mix until combined.

Scoop individual portions of cookie dough on to the lined baking tray or tin. If using spoons, pat each portion into a little ball. Cover with clingfilm and freeze for at least 1 hour, or up to a month. If you are pushed for time, or simply impatient, you can bake them straightaway, but the cookies will be slightly flatter and less even than the ones here.

When ready to bake, preheat your oven to 160C fan/gas mark 4. Line a large baking tray or tin with parchment paper and arrange the cookies evenly on the tray, leaving enough space between each one so they have room to expand during baking (when they will almost double in size). If you are baking from frozen, allow the cookies 5-10 minutes out of the freezer before placing in the oven.

Bake for 12 minutes, until the centre of each cookie is slightly soft and underbaked but the edges are crispy and golden. Remove from the oven and allow to cool on the tray for 10 minutes before serving.