If you’re new to Cookie Madness, here’s a cookie you might have missed: The Hard Boiled Egg Cookie! I pulled it out of the archives today since Easter is afoot and chances are you have some hard boiled eggs lying around. Plus, is it me or are there more features than ever right now on how to boil a perfect hard boiled egg? I know it’s Easter, but this year just about every food magazine and web site seems determined to teach me how to make a perfect hard boiled egg (which is good because I always forget how many minutes to boil the egg and how many minutes to let it sit covered).
Amazing Hard Boiled Egg Chocolate Chip Cookies
1 1/3 cups plus 2 tablespoon (180 grams) all purpose flour
4 ounces (114 grams) cold unsalted butter – unsalted European style works well
1/2 (.5 ml) teaspoon salt
1/4 (1 ml) teaspoon baking soda
1/4 cup plus 2 tablespoons (70 gram) granulated sugar
1/4 cup (56 grams) brown sugar
1 hard boiled egg, shell removed
1/4 teaspoon (1 ml) vanilla extract
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 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 4 big cookies
Amazing Hard Boiled Egg Oatmeal Cookie
4 oz flour (1 cup minus 2 tablespoons)
4 oz unsalted butter, cold, cut-up (European style preferably)
1/2 cup oats
1/2 scant teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
¼ cup granulated sugar
3 tablespoons light brown sugar (dark probably okay)
1 tablespoon honey
1/4 teaspoon vanilla
1 hard boiled egg
Handful of raisins
Handful of walnuts
Preheat oven to 350 degrees F.
Pulse flour and butter in food processor until mealy. Add the oats and pulse to mix. Add the salt, baking soda and cinnamon; pulse to mix. Add both sugars, honey, vanilla and egg and pulse until mealy. Dump into a bowl and add raisins and walnuts. Form into four large balls and bake at 350 degrees F for about 20 minutes (or until set).
Remove from oven and let cool completely before serving.
Makes four giant oatmeal cookies
Amazing Double Chocolate Hard Boiled Egg Cookies
1 1/3 cup flour (6 oz)
¼ cup natural unsweetened cocoa powder
4 oz unsalted butter,cold, cut up (I used European style butter)
½ scant teaspoon salt
¼ teaspoon baking soda
½ cup granulated sugar
2 packed tablespoons light brown sugar
1 of a hard boiled egg
½ teaspoon vanilla extract
2 tablespoons regular sour cream
About 1 cup bittersweet chocolate chips or chopped up chocolate
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 4 large cookies
First, we came up with a chocolate chip. It was a big, soft, dense (not cakey) and perfect for wrapping individually as gifts.
The oatmeal was good too. Again, soft. These are the kinds of cookies that would make a great base for ice cream cookie sandwiches.
And finally, a chocolate.