Moist 'n chewy chocolate chip cookies, no butter and half the sugar

Around the time I first joined, I was asking questions about cookies using only egg yolks. As far as I can tell, there are no other cookies like this one. These cookies use only egg yolks, no butter or other fat, yet they are very moist and chewy. I’ve created a whole bunch of variations but these are what I’d like to introduce you to. They really are delicious and can help you cut the calorie content in half without losing any of the flavor or texture of a regular chocolate chip cookie.

The video is useful to get a sense of what the texture of the dough should be.

  • 2 egg yolks–

  • 1/2 cup packed brown sugar—

  • 1/2 cup milk powder or whey protein—

  • 1/2 teaspoon baking powder—

  • 1/4 teaspoon baking soda—

  • 1 tablespoon vanilla—

  • 1/2 cup flour—

  • 1/2 cup chocolate chips and/or walnuts—

  • 1 - 3 tablespoons liquid (water, flavoring, milk, espresso, rum are all great choices)

  1. Cream the sugar with the egg yolks and vanilla (food processor is fastest, but you don’t need one).

  2. Add the whey, baking powder, baking soda and mix to incorporate.

  3. Add the flour and mix to incorporate.

  4. At this point, your dough will either come together or not. It depends on the size of egg yolks and the humidity in the air. Assuming it hasn’t, you add one tablespoon liquid and mix. Mine always comes together after one or two tablespoons of liquid. (The video can show you the texture, clearly.)

  5. Shape into cookies.

  6. Bake for NINE minutes at 350F/180C.

  7. Cool and enjoy.

(Note: You can make these with a sugar substitute but they will not be moist or chewy. If you want to cut the sugar (or calories) further, 1/4 cup brown sugar and 1/4 erythritol is as low as you can take it and retain the chew.)

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