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.