Today's cookie is an extra special collaboration between three baking bloggers. Katrina (Baking and Boys), Rita Nascimento (La Dolce Rita)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 delicious Hard Boiled Egg Chocolate Chip Cookies.
Jump to Recipe
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.
Hard Boiled Egg Cookies Texture
The first recipe makes 8 large cookies, and by large, I mean ¼ 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 FAQ
No, we love the Levain cookie, but this is our own creation based on a different idea.
Sure, but you'll need to re-adjust bake times to get the same interior texture
No, you can use a pastry cutter but it will require a lot of elbow grease to create the coarse, mealy mixture required.
Yes. Rita lives in Europe and that's all she has.
Small Batch Chocolate Chip Cookies For Two
3.1 oz all purpose bleached flour (⅔ cup plus 1 tablespoon flour)
2 ounces cold unsalted butter (4 tablespoons)
¼ teaspoon salt
⅛ teaspoon baking soda
3 tablespoons granulated sugar
2 tablespoons brown sugar
¼ 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 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
Recipe
Amazing Hard Boiled Egg Chocolate Chip Cookies
Ingredients
- 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
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg lightly beaten
- 1 hard boiled egg cut into big chunks
- ½ teaspoon vanilla extract
- Large handful of chocolate chips
Instructions
- 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 eight 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.
BigSis says
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!
Anna says
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.
Gretchen says
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 says
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.
d says
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
Lauren says
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!
Anna says
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 says
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 says
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.
Kate says
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 🙂
runjess says
Wheee another huge and fat cookie! My fave.
Veronica says
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!
Sharon says
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 ;))
Anna says
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.
Therese B. says
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!!
tori says
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!
Alexandra Bruskoff says
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
Sophia says
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.
Judy says
I will definitely be making these. Good work you 3! Austrian Linzer cookies are made with hard boiled egg yolks and they are delicious!
Jenn's Baking Chamber says
I just love it! you ladies are so creative! I can't wait to see what you three come up with next!
Laura says
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?
Anna says
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.
Alison says
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!
Emiline says
Have fun at Spoon...I'm very, very jealous.
What does the middle of the cookie look like?
Emily Rose says
these look great- y'all are so creative!
maris says
What a cool idea. Can you believe I live in NY and have NEVER been to Levain. I think I've been cheating myself...
Joanna says
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?
bakingblonde says
What an odd concept!! I love it!
snookydoodle says
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 says
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 🙂
VeggieGirl says
Interesting!
Anna says
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!
clumbsycookie says
Yay for our cookie!
Katrina says
Looks GREAT, Anna! FUN!
Digigirl says
Ooh! Another question! Did you try aging the dough before baking (24-48 hours) or only bake immediately?
Digigirl says
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!
Sue says
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?