Has anyone ever tried making basic chocolate chip cookies (or any cookies rather) with just yolks? I have become sensitive to egg whites and was wondering what would happen if I did the equivalent egg amount with just yolks?
If you do this use two yolks to every one egg, but you will change the overall texture because yolks and whites have such a different make up. I use up extra egg yolks in recipes all the time without too many problems.
Egg yolks are a tenderizer, egg whites bind. Your cookies may be somewhat more crumbly but still delicious!