If you like the idea of hard boiled egg chocolate chip cookies but don't want to commit to a full batch, here's a recipe called Small Batch Hard Boiled Egg Chocolate Chip Cookies. The original recipe was created by Katrina, Rita, and me! This is a scaled down version that makes two cookies.
You can make small batch hard boiled egg chocolate chip cookies with regular or European style butter. For the chips, use your favorite. They are big cookies, so you may want to go with big chips (like Ghiradelli Bittersweet) or use chunks of chocolate.
Small Batch Hard Boiled Egg Chocolate Chip
3.1 oz all purpose bleached flour (⅔ cup plus 1 tablespoon flour)
2 ounces cold unsalted butter (4 tablespoons) – European style, if you have it!
¼ teaspoon salt
⅛ teaspoon baking soda
3 tablespoons granulated sugar
2 tablespoons brown sugar
½ of a hard boiled egg
1 tablespoon lightly beaten egg
⅛ 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 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