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Amazing Double Chocolate Hard Boiled Egg Cookies

by on October 15, 2008 · 16 comments

Is it just me or does today feel like a Thursday?

Anyway, it’s Wednesday and I’m home alone where it is really quiet because my dog is at the vet getting spayed. Poor Lizzie!

To get my mind off Lizzie and the puppies she won’t be having, I decided to try a chocolate version of the hard boiled egg cookie. It worked on the first try. I love it when that happens! You can test it this way and then tamper with it all you want after that, but I thought this version was pretty good. The cookies were dense and soft with crispy edges. The cookie part was a good contrast to the chocolate chunks which is my way of saying the cookies weren’t too fudgy but more cookie-like. I used Ghirardelli’s new 58% baking chocolate – the type that comes pre-formed as discs even though it’s not the same as chocolate chips. If you can’t find that, you can use any good chopped chocolate or a really good chocolate chip.

Here’s a photo of the cookie. Sorry the cookie isn’t whole, but I had to eat some of it to make sure it was worthy of being posted.

Double Chocolate Cookie

Chocolate Cookie Cut

Amazing Double Chocolate Hard Boiled Egg Cookies

3 oz bleached flour (2/3 cup)**
2 tablespoons natural unsweetened cocoa powder
2 oz unsalted butter,cold, cut up (I used European style butter)
1/4 scant teaspoon salt
1/8 teaspoon baking soda
4 tablespoons granulated sugar
1 packed tablespoon light brown sugar
1/2 of a hard boiled egg
1/4 teaspoon vanilla extract
1 tablespoon regular sour cream
1/2 cup good quality chopped chocolate or Ghirardelli bittersweet chocolate chips – (I used the new 58% cacao Ghirardelli baking chocolate discs).

Preheat oven to 350 degrees F.

In bowl of food processor, pulse flour, cocoa and butter until coarse and mealy. Add salt and baking soda and pulse again to mix. Add both sugars and egg and pulse until mealy, then add the vanilla and sour cream and pulse to mix. Dump into a bowl and stir or mash in the chocolate pieces.

Shape the dough into two big balls — it should stick together easily. The balls will look gross and have flecks of egg white and maybe yolk – don’t be alarmed. Bake on parchment lined insulated baking sheet for 20 minutes. Let cool on cookie sheet for about 5 minutes then transfer to a rack to cool completely. These cookies are best dealt with once completely cool.

Makes 2 large cookies

**I’m using bleached flour for a reason. That reason is, I read that some recipes rise better with bleached flour because its protein content is often lower than unbleached. If you only have unbleached or don’t like the idea of using bleached, go ahead use unbleached. I will try unbleached as well, but haven’t gotten around to it. My initial goal was as much rise as possible.

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Published on October 15, 2008

{ 16 comments… read them below or add one }

VeggieGirl October 15, 2008 at 12:37 pm

I wish it WAS Thursday – this week is awful!! :-(

Hang in there about Lizzie!!

Katrina October 15, 2008 at 12:53 pm

Yum! It looks great, Anna! Gonna probably have to try it today. Love how fudgy it looks inside.

Lisa Ernst October 15, 2008 at 1:37 pm

These look wonderful, like cookie brownies with chips. Thanks for the tip on the new Ghirardelli chocolate. It seems they’ve been coming up with lots of new baking chocolates and chips lately. Maybe it feels like Thursday because (although I’m not entirely sure) haven’t the other debates been on Thursday?

Carrie October 15, 2008 at 1:42 pm

These look great! Look forward to trying both kinds.

Anna – if you use chips instead of the new Ghirardelli choc, do you have to add more?

Robyn October 15, 2008 at 1:48 pm

I don’t understand what happens to the hard boiled egg pieces? It seems like they’d be there in chunks since the egg has already been cooked to a solid. What is the concept I’m not getting?

clumbsycookie October 15, 2008 at 1:57 pm

Oh wow Anna! They do look amazing! They so look brownish and fudgy! Of course I’ll have to try them. Have to, you know?

Anna October 15, 2008 at 2:04 pm

Hi Carrie,

You can use as many as you want. The main difference between using regular chocolate chips and Ghiradelli (or Guittard) discs is that the regular chocolate chips will solidify while the chocolate discs/chunks will stay kind of soft.

HeartofGlass October 15, 2008 at 5:50 pm

Anna, I was told by my vet that I should get my 6 year old chihuahua spayed to eliminate the chances of getting cancer in the reproductive organs as she ages. I hate to do it though (I don’t want her to have puppies, but I just don’t like subjecting her to the operation). I know it’s supposed to be fine for the dog, but please update how Lizzie is doing

Tina October 18, 2008 at 1:34 pm

Hi Anna!

Just a wee question. When you bake cookies, do you usually grease the baking sheet? I’ve read that it promotes spreading – but how else could you prevent cookies from sticking to the baking sheet? Foil perhaps?

Anna October 18, 2008 at 3:51 pm

Hello Tina,

I like to use parchment paper. It’s not quite as slippery as butter or cooking spray and doesn’t smoke or burn onto the cookie sheet. Sometimes I use a special baking mat called a Silpat — again, not too slippery, but non-stick. I’m sure you can find a Silpat somewhere in Scotland. They’re made in France.

If I know a cookie has a lot of butter and tends to spread, then I don’t use anything. Sometimes it doesn’t matter.

Angel October 20, 2008 at 2:13 pm

I still am not used to the idea of using a boiled egg in cookie dough! :-D

That cookie looks amazing, though. If I get over my boiled egg shock, this cookie will be the first one I try.

Ashley October 21, 2008 at 10:36 pm

Wow hardboiled egg in a cookie – never thought of that! These cookies look amazing.

Lakbira31 October 23, 2008 at 7:44 am

Huuummmm!!!Delicious!!!sorry I speak french only!
Dommage car j’aurais aimé avoir la recette!

Karen October 24, 2008 at 1:53 pm

I made these yesterday, finishing up my quest to make all your hardboiled egg cookies (and to use up the last egg!) I doubled the batch for four cookies. I used somewhat less chocolate chips and added a small handful of chopped toasted almonds. When I was putting everything away I realized to my horror that I had used baking powder instead of soda. I must be getting senile! I baked them for 21 minutes. These are fantastic, even with the wrong leavening! I really enjoyed the HBE cookie series, thanks to you and Katrina and Rita.

Amanda October 29, 2010 at 9:45 pm

Hi Anna!

Your blog is one of my favorites! This is my first time commenting on your blog but I have been reading it for a looooong time already.

I have a few questions. Does the egg need to be hard-boiled? Can it be scrambled? Any method as long as the egg is cooked?

Anna October 30, 2010 at 8:06 am

Hi Amanda,

I’ve never tried it with scrambled eggs. I think it might affect the taste. I know that sounds weird since and egg is an egg, but the taste and texture of scrambled eggs is different. You could always try it, though!

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