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Amazing Hard Boiled Egg Chocolate Chip Cookies

by on October 13, 2008 · 37 comments

Today’s cookie is an extra special collaboration between three baking bloggers. Katrina (Baking and Boys), Rita (Clumbsy Cookie) and I shared the same idea of how we wanted a certain cookie to be, so we started with a base formula then made adjustments to the ingredients and technique until we agreed that the cookie had achieved our vision. Several stomachaches later, we ended up with a delicious cookie.

chocolate chip cookies

We hate wasting ingredients, so to start, we made a very small batch yielding 2 cookies. Once we fine-tuned that, we scaled it up to 8 cookies. For those of you who don’t need 8 cookies, we’ve included the small batch version as well.

The first recipe makes 8 large cookies, and by large, I mean 1/4 pound each. These are big, fat, sturdy cookies that are perfect for wrapping decoratively and presenting to friends. What’s great about these cookies is they hold up well. The cooked egg keeps them fresher longer and gives the middle an interesting moist yet crumbly texture. The technique we used to build the cookie also plays into that. We made the whole cookie in a food processor and started by cutting cold butter into flour.

The cookies take about 20 minutes to bake. You can bake them in a regular oven or if you own one, a convection oven.

Amazing Hard Boiled Egg Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Big, fat, chocolate chip cookies made with hard boiled eggs
Author:
Recipe type: Easter
Cuisine: American
Serves: 8
Ingredients
  • Directions
  • 12. 4 oz all purpose bleached flour (2 ¾ cups spooned and swept)
  • 8 ounces cold unsalted butter, cut into small chunks (16 tablespoons)
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg, lightly beaten
  • 1 hard boiled egg, cut into big chunks
  • 1/2 teaspoon vanilla extract
  • Large handful of chocolate chips
Instructions
  1. Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the raw egg and vanilla and pulse until mixture just begins to come together.
  2. Dump mixture into a bowl, add chocolate chips and shape into eight balls. You will see egg whites in dough – they’ll disappear as the cookies bake.
  3. Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.
  4. Important: Let cool completely before serving. The texture gets better as the cookies cool. It’s even better if you cool the cookies, freeze them, then thaw them.
  5. Makes 8 big cookies
  6. Note: If you have a convection oven, try convection baking for 18-20 minutes. I tested in both types of oven and liked the convection oven texture a lot.

 

Cookie FAQ

Is this another Levain clone?
No, we love the Levain cookie, but this is our own creation based on a different idea.

Can I make the cookies smaller?
Sure, but you’ll need to re-adjust bake times to get the same interior texture

I don’t have an insulated baking sheet. Can I still make the cookies?
Yes, just stack one cookie sheet on top of another.

I don’t have parchment paper. Can I still make the cookies?
Yes, just lift them off the pan carefully so they won’t break.

Do I have to use a food processor?
No, you can use a pastry cutter but it will require a lot of elbow grease to create the coarse, mealy mixture required.

Can I make these with European style butter?
Yes. Rita lives in Europe and that’s all she has.

Do I have to use the hard boiled egg?
Yes, for these you do. You can take it out and get a good cookie, but the texture won’t be quite the same.

What if I don’t have a kitchen scale?
You can use the volume measurements for the flour, but weighing flour is a more accurate method of measuring it (Anna’s opinion).

Do you really need to do an FAQ for a cookie recipe?
No way! Have fun with the recipe and make all the adjustments you want. Anna just felt like doing an FAQ.

 

Amazing Hard Boiled Egg Chocolate Chip Cookies! (Small Batch)

3.1 oz all purpose bleached flour (2/3 cup plus 1 tablespoon flour)
2 ounces cold unsalted butter (4 tablespoons)
1/4 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons granulated sugar
2 tablespoons brown sugar
1/4 of a hard boiled egg
1 tablespoon lightly beaten egg
1/8 teaspoon vanilla extract
Small handful of chocolate chips

Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the raw egg and vanilla and pulse until mixture just begins to come together.

Dump mixture into a bowl, add chocolate chips and shape into two balls. You will see egg whites in dough – they’ll disappear as the cookies bake.

Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.

Important: Let cool completely before serving. The texture gets better as the cookies cool. It’s even better if you cool the cookies, freeze them, then thaw them.

Makes 2 big cookies

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Published on October 13, 2008

{ 37 comments… read them below or add one }

Sue October 13, 2008 at 10:32 am

I think it’s so cool that the three of you collaborated on this cookie!! Congratulations to all three of you. The cookie looks spectacular.

Anna, I have a convection oven but never use it for cookies. When you use convection for cookies do you still use your insulated baking sheets?

Digigirl October 13, 2008 at 10:47 am

Wow, a *whole* hard boiled egg, not just the yolk? You don’t end up with bits of cooked egg white in your finished cookie? And you only cut them into big chunks… seems like small bits would be more likely to incorporate. I’m fascinated and skeptical. I must make them!

Digigirl October 13, 2008 at 10:50 am

Ooh! Another question! Did you try aging the dough before baking (24-48 hours) or only bake immediately?

Katrina October 13, 2008 at 10:58 am

Looks GREAT, Anna! FUN!

clumbsycookie October 13, 2008 at 11:10 am

Yay for our cookie!

Anna October 13, 2008 at 11:15 am

It’s a good cookie! I think it will be interesting to see variations, though.

My batches have been pretty consistent, but I do get different results when I play with the bake time and methods. I think I’m going to try baking in a convection oven at 300 for about 30 minutes just to see what happens with a very low heat bake.

Freezing and thawing really changes the cookie…and in a good way!

I found that the scaled up cookie dough baked up into a rougher edged cookie. I think that was because I chilled it and it dried out a bit. When I moistened the chilled dough with water I got a smoother shell.

I’m also working on the oatmeal cookie. Version 1 was pretty good!

VeggieGirl October 13, 2008 at 11:15 am

Interesting!

snookydoodle October 13, 2008 at 11:56 am

i came across some biscuit recipes with hard boiled eggs . it give the cookie a more crumbly texture. These look really goo. I ll give them a try :)

snookydoodle October 13, 2008 at 11:56 am

i came across some biscuit recipes with hard boiled eggs . it give the cookie a more crumbly texture. These look really goo. I ll give them a try :)

bakingblonde October 13, 2008 at 12:35 pm

What an odd concept!! I love it!

Joanna October 13, 2008 at 1:11 pm

this is really good. i haven’t made hard boiled eggs since i became a vegan. i really want to just make these cookies, though!!!! hard boiled eggs is just so unique. how did you come up with that?

maris October 13, 2008 at 2:32 pm

What a cool idea. Can you believe I live in NY and have NEVER been to Levain. I think I’ve been cheating myself…

Emily Rose October 13, 2008 at 1:34 pm

these look great- y’all are so creative!

Emiline October 13, 2008 at 2:20 pm

Have fun at Spoon…I’m very, very jealous.

What does the middle of the cookie look like?

Alison October 13, 2008 at 3:25 pm

Wow. Hard boiled egg in a cookie? I have been baking since I was little, but this is a first to me. I’ll have to check it out!

Anna October 13, 2008 at 2:29 pm

Snookydoodle, that’s what we were going for! A crumbly but still moist inside.

I believe using hard boiled eggs in cookies is an old European method. There are a lot of old European butter cookies that call for hard boiled egg.

One version Rita tested (which I haven’t yet) was to use ALL hard-boiled egg and no egg. Rita said the mealy mixture held together without the tablespoon of egg. And I suppose if it didn’t, a little water would hold it. That, I believe, would make the center even more crumbly.

Emiline, thanks! I didn’t take a good cross-section but Katrina and Rita both have excellent photos.

Laura October 13, 2008 at 2:45 pm

These look interesting…will definitely make them in the next few weeks. How do you freeze your cookies? Frozen and then wrapped or wrapped first? Or does it matter?

Jenn's Baking Chamber October 13, 2008 at 4:20 pm

I just love it! you ladies are so creative! I can’t wait to see what you three come up with next!

Judy October 13, 2008 at 5:26 pm

I will definitely be making these. Good work you 3! Austrian Linzer cookies are made with hard boiled egg yolks and they are delicious!

Sophia October 13, 2008 at 6:12 pm

I am definately going to try these. I’ve seen Vietnamese recipes calling for hard boiled egg yolks, but never anything with whole hardboiled egg… that sounds really interesting.

Alexandra Bruskoff October 13, 2008 at 7:20 pm

Amazing! I would have never considered adding a bit of hard boiled egg into a cookie- brilliant. I love creative women in the kitchen! Sweetly, Alexandra

tori October 14, 2008 at 6:53 am

I read this yesterday and have been thinking about it ever since. I can not wait until Thursday when I will have some free time to try this out! Oh who am I kidding, I know I’ll be up late tonight baking since that is the only time I have today. This sounds so interesting!

Therese B. October 14, 2008 at 7:08 am

I have this recipe printed out! I am going to boil some eggs for egg salad as well.
What an awesome/creative/intruiging recipe!!!
Can’t wait to see what this is like!
Thank you for venturing on new ideas!!

Anna October 14, 2008 at 7:12 am

Digigirl, I did it both ways. Aged dough made fatter cookies with rougher shells. A very thin brush of water over the dough made the shells smoother.

But we found that with this version of the recipe, there was no need for refrigerating the dough.

Sharon October 14, 2008 at 9:30 am

My kids made cookies this summer – cho chip using lots of honey – i think it was a kids ms fields receipe. and they really didn’t mix the dough but a tiny bit – it looked very unmixed. but i let them put it in anyway.
they put the cookies in our oven which was still warming up and so the top burner was blasting out high heat. the cookies had only been in about 2 or less mins when i smelled something funny. they were very crisp on the outside. so i took them out as the oven wasn’t ready and we waited until the temp was what it called for on the receipe. then we baked them for a long time. they were some of the best cookies i had ever had. soft in center crispy on outside and thick. i grabbed most of them for myself ;))

Veronica October 14, 2008 at 10:44 am

What an interesting idea! I just have to try it because it sounds so odd-who would have thought a hard boiled egg in a cookie??! Nice collaboration!

runjess October 14, 2008 at 10:03 am

Wheee another huge and fat cookie! My fave.

Kate October 14, 2008 at 5:27 pm

I made the small batch this afternoon after having them on my mind all day :) Pretty tasty, my husband said they tasted kind of like a chocolate chip muffin top…soft but crisp around the edges.
I made the small batch and put 8 small cookies on the cookie sheet and baked for about 12 minutes.
Thanks for giving me a fun cookie to make :)

Anna October 14, 2008 at 5:48 pm

Hi Kate,

Thanks for trying the recipe and adjusting the size. I still haven’t tried making them small.

Glad you liked the cookies. Hopefully, the muffin top description applied to shape rather than texture. The cookies should be dense and definitely not cakey like muffins….so maybe he’s thinking of a really dense muffin or scone? I’ll have to try making them small and seeing what the texture is like.

Lauren October 17, 2008 at 7:44 pm

Great recipe! I finally made them last night and shared them with fellow teachers today. They were a HUGE hit! Well, except for when we ran it through a calorie counter and found out they have almost 600 calories a piece! Oh and they made a game of trying to find pieces of hard boiled egg in them. They actually did spot some pieces of yolk showing through the top of one cookie.

I had a couple of bites with a little tiny bit of something tough. I think it was egg yolk that was overcooked. Do you think that’s possible? Maybe I didn’t pulse mine into tiny enough pieces? Or maybe I pulsed it too much? Did you find anything like that in your cookies?

Anna October 18, 2008 at 6:31 am

Lauren, I’m glad they were a hit. The calorie count is no surprise because the cookies weigh about 4 or 5 oz each. That’s one of the problems with huge cookies. I cut mine in wedges and treat it as 2 0r 3 servings.

About the yolk — I found a little too! It didn’t bother me though, but it killed the whole “secret ingredient” factor.

Do you think you got some shell in yours?

Lauren October 18, 2008 at 10:05 am

No, it wasn’t shell. It was more like tiny pieces that were really tough. They would get stuck in your teeth. I really do think it was yolk.

What do you think would happen if you put in liquid yolk and hard boiled whites? Do you think that would change the consistency of the cookie? Thanks for responding from your trip! I hope you’re having a good time!

d October 21, 2008 at 3:12 pm

These were truly amazing!!! We loved them. I only had salted butter, unbleached flour, used about 3/4-1 c cchips and they were soooo good. I liked the ones baked on the silpat better than the batch on parchment. The base browned up a little bit better. Can’t wait to make them again with European butter and higher end chocolate. Wonderful texture. Definate repeater at our house!!!!! Thanks Anna et al

Anna October 21, 2008 at 3:24 pm

I am so happy to come home to positive feedback on the hard boiled egg cookies. Yes, there are some issues with the yolk appearing in the cookie, but I think it’s pretty minor.

Lauren, I was thinking about your issue on the plane. I like the idea of liquid yolks and hard whites, but the recipe gets a bit wacky when you start doing that. Not that it’s not wacky already. Maybe a soft boiled egg would work? I think that would be hard to cut, though. You’d have to double the recipe.

Darla, thanks for testing on Silpat vs. parchment. that is an interesting observation.

Gretchen October 21, 2008 at 7:49 pm

I made these over the weekend and I’m getting ready to make them with my girls group at church tomorrow. They are just amazing! And so much fun to tell people what is in them. My only complaint…as a closet cookie dough eater (not so closet anymore!), the raw dough is disgusting!!! But cooked, they are something else! Can’t wait to try the oatmeal ones.

Anna October 21, 2008 at 7:59 pm

Gretchen, I am happy to hear you liked the cookies. That is funny about the raw dough. I’m not much of a raw dough eater so I didn’t even think about that! Maybe this is a good recipe for people who eat more dough than cookies. The nasty hard boiled egg bits are a deterrent.

BigSis October 26, 2008 at 5:55 pm

Hi Anna,

I’m so intrigued by this cookie; I never ever would have thought of this idea. I can’t wait to try it! Creative ideas like this are just one reason I love your blog and read it every day in my Google Reader. My sister and I just launched our own blog recently (bigsislilsis.com), and we’ve added a link to you! Keep up the awesome work!

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