Sous Vide Egg Yolk Chocolate Chip Cookies Recipe
Rich, custardy sous vide egg yolks elevate these chocolate chip cookies to new heights, creating a decadent treat with crisp edges and a perfectly gooey center that's impossible to resist.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">300g dark chocolate chunks (or high-quality chocolate chips)</li><li class="ingredients-single-item">Flaky sea salt for garnish (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Sous vide immersion circulator</li><li class="equipment-single-item">Large water bath container</li><li class="equipment-single-item">Vacuum sealer or ziplock bags</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Set up your sous vide immersion circulator in a water bath and preheat to 63°C. This precise temperature will pasteurize the egg yolks while creating a thick, custard-like consistency that enriches our cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Carefully separate 6 egg yolks from their whites (save the whites for another use). Place the yolks in a vacuum-seal bag or a ziplock bag using the water displacement method to remove all air. Seal tightly and place in the preheated water bath for 1 hour. The yolks will become slightly thickened but remain fluid - this is exactly what we want.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the egg yolks are cooking, preheat your oven to 180°C and line two baking sheets with silicone mats or parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming incorporates air into the mixture, creating a better cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the egg yolks are finished cooking, carefully remove them from the water bath and let cool slightly, about 5 minutes. With the mixer on medium speed, add the sous vide egg yolks one at a time, allowing each to fully incorporate before adding the next. The mixture may look slightly curdled at first, but continue mixing and it will become smooth. Add the vanilla extract and mix until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the butter mixture on low speed, mixing just until barely combined - overmixing develops too much gluten, resulting in tough cookies. Fold in the chocolate chunks by hand using a rubber spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the best texture and flavor development, cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This resting period allows the flour to fully hydrate and the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using an ice cream scoop or large spoon, portion the dough into 60g balls and place them on the prepared baking sheets, leaving at least 5cm between each cookie as they'll spread during baking. Leave them as domed balls for thicker cookies with gooey centers.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 10-12 minutes, until the edges are set and golden but the centers still look slightly underdone - they'll continue cooking on the hot baking sheet. For the perfect bakery-style cookies, press a few additional chocolate chunks into the tops immediately after removing from the oven, and sprinkle with flaky sea salt if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The sous vide egg yolks create a magical interior texture that's best appreciated when the cookies are still slightly warm. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What makes sous vide egg yolks different from regular egg yolks in baking?
Sous vide egg yolks create a custardy, rich texture that regular raw yolks can't match. When cooked at precisely 63°C, they become pasteurised and develop a thickened consistency while remaining fluid, resulting in cookies with incredible richness and a distinctive gooey centre.
Can I make these cookies without a sous vide device?
While the sous vide method is key to these cookies' unique texture, you could attempt to replicate the effect by using pasteurised egg yolks or by carefully tempering yolks in a double boiler to about 63°C. However, the precise temperature control of sous vide delivers superior results.
How long can I store the cookie dough before baking?
The dough can be refrigerated for up to 24 hours before baking, which actually improves flavour development and texture. For longer storage, portion the dough into balls, freeze on a tray until solid, then transfer to freezer bags where they'll keep for up to 3 months.
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