Soft Egg Yolk Chocolate Chip Cookies

Baked a large batch of macarons or merengues? Don’t’ know what to do with all those egg yolks? These rich chocolate cookies are giant in size but oh-so-soft at heart.

INGREDIENTS:
12 egg yolks
1 teaspoon vanilla extract
1 tsp baking soda
1 cup unsalted butter, softened
1 ½ cup brown sugar
2 tbsp molasses
¼ Herseys special dark cocoa powder
2 1/2 cups all-purpose flour
1 cup chocolate chips

DIRECTIONS:
​1) Preheat oven 350°F.
2) In an electric mixer bowl, cream together the egg yolks, brown sugar, molasses, baking soda, cocoa powder, butter, and vanilla extract.
3) Scrape down the sides a couple times.
4) Stir in flour. Mix just until well combined.
5) Add chocolate chips.
6) Form into 2-inch balls and place them on baking sheets with at least 3 inches of space to spread.
7) Flatten the dough slightly before baking.
8) Bake for 12 minutes, or until the edges are set.