• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
• Preheat oven to 350℉/180℃.

EGG YOLK CHOCOLATE CHIP COOKIES PREPARATION

• In a mixing bowl, cream the softened butter together with both sugars.
  2.65 oz butter, 1.06 oz light brown sugar, 0.71 oz granulated sugar
  
• Add the egg yolks and vanilla bean paste, mix until smooth.
  3 egg yolks, 1 tsp vanilla bean paste
  
• Stir the all-purpose flour together with the baking powder, and sea salt. Mix until almost combined.
  5.29 oz all-purpose flour, 1/2 tsp baking powder, 1/8 tsp sea salt
  
• Fold the mini chocolate chips until combined.
  2.65 oz dark chocolate chips
  
• Using a 3-Tablespoon cookie scoop, scoop out the cookie dough. Roll each one into a ball.
  
• Take each cookies dough and press them gently against chocolate chips so they look like a hedgehog.
  
• Place each one of them on your prepared baking sheet, 2 inches | 6 cm apart. Flatten the top lightly these cookies do not spread out. NOTE: With this recipe, I made 10 cookies, so depending on the size of your scoop, you might do more or less cookies. If you do, keep an eye on your cookies and adjust the cooking time accordingly.
  

BAKE!

• Bake for 8 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they have puffed up, the top staying soft and the base lightly golden. Let them cool down for a couple of hours. Enjoy & Bon Appétit!

  NOTE: These cookies are best when stored in a metal tin box up to 3 days.