Ingredients:

  • 6 large salted egg yolks (85g), steamed and mashed
  • 2 tbsp unsalted butter (28g), softened
  • 1 tbsp heavy cream (15ml)
  • 1 cup unsalted butter (225g), browned and cooled
  • 3/4 cup brown sugar (150g), packed
  • 1/4 cup granulated sugar (50g)
  • 1 large egg (50g), room temperature
  • 1 tsp vanilla extract (5ml)
  • 2 1/4 cups all-purpose flour (280g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp baking powder (2g)
  • 1/4 tsp salt (1g)

Instructions:

  1. Place steamed salted egg yolks, softened butter, and heavy cream in a food processor. Blend until a smooth, velvety paste forms and set aside.
  2. Melt 1 cup of butter in a saucepan over medium heat. Whisk constantly until the butter foams and mahogany-colored bits form at the bottom. Remove from heat and cool for 15 minutes.
  3. Beat the browned butter with brown sugar and granulated sugar until light and fluffy.
  4. Mix in the egg and vanilla extract, beating until the mixture is smooth.
  5. Stir in the prepared salted egg paste until fully incorporated.
  6. Sift in the flour, baking soda, baking powder, and salt. Mix on low speed just until no flour streaks remain.
  7. Cover the dough and refrigerate for at least 1 hour to ensure the cookies maintain their shape.
  8. Preheat oven to 350°F (175°C). Scoop 2-tbsp portions of dough onto baking sheets lined with parchment paper.
  9. Bake for 12 minutes or until the edges are golden brown.