12. 4ozall purpose bleached flour2 ¾ cups spooned and swept
8ouncescold unsalted buttercut into small chunks (16 tablespoons)
1teaspoonsalt
½teaspoonbaking soda
¾cupgranulated sugar
½cupbrown sugar
1large egglightly beaten
1hard boiled eggcut into big chunks
½teaspoonvanilla 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.
Notes
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.