Hard Boiled Egg Chocolate Chip Cookies
Leading up to Easter, I shared the Dark Chocolate Easter Cookies and the Easter Candy Brownies, both excellent ways to repurpose any excess Easter candy (or left over candy at any time of year). I know that Easter is now two weeks in the rearview, but I wanted to share one more option for repurposing not only an abundance of Easter candy, but also any post-Easter-festivities hard boiled eggs you might have lingering in your fridge – enter Hard Boiled Egg Chocolate Chip Cookies.
Did you know that raw eggs can be replaced with cooked eggs in cookie dough? Not only can you make that swap, doing so will actually result in a softer, more tender cookie! For this recipe, you’ll need three hard boiled eggs, as well as a whopping 900g (about 4 cups) assorted chocolate candies, chopped candy bars and/or chocolate chips. That should put a sizable dent in your Easter candy cache as well as giving new life to any uneaten hard boiled eggs.
I started making hard boiled egg cookies when my kiddos were tiny and not so thrilled with the idea of eating hard boiled eggs for more than one or two days following Easter. Of course, even though they didn’t want to eat the eggs, they definitely wanted to decorate as many as I would allow, so that meant plenty of leftover, unwanted hard boiled eggs available to turn into delectable cookies that the kiddos definitely did want to eat.
Now, if you are anything like me and grew up squabbling with your sibling(s) about who got to lick the bowl, spatula, beater(s), etc. when mom was baking, you might now be thinking – if my cookie dough has cooked eggs, that means there isn’t any concern about sneaking a taste of the dough before baking, right? Well, slow down, what about the flour? There have been warnings against consuming raw flour on bags of flour since about 2009.
Here’s the thing – if you toast your flour, it will kill off any bacteria that might be in it, therefore any doughs or batters made with toasted flour do not carry the risk of illness associated with doughs or batters made with raw flour. Toasting the flour does change the structure and behavior of the proteins in flour, such as gluten, so it is not a good idea if you are making, say, pizza crust or brioche. But what if you are making something where you typically want to avoid too much gluten – like cookies? In that case, you will reap the benefits to both texture and flavor by toasting your flour. Inhibiting the formation of gluten will result in a more tender, almost delicate structure and toasting develops a malty, nutty flavor in the flour that comes through beautifully in the final product.
I’m going to level with you, I’ve been sampling cookie doughs and cake batters and enjoying mousses made with raw eggs pretty much my entire life. I generally don’t think much of it and (knock on wood) I’ve never gotten sick as a result. That being said, neither I, nor any members of my family, are immunocompromised. I’m not going to suggest, recommend or encourage anyone to consume raw doughs or batters, but, if you are so inclined, this cookie dough is actually safe to eat raw and, thanks to the changes wrought by cooking both the eggs and the flour before incorporating them into the dough, the baked cookies are incredibly tender (nearly melt in your mouth) and have a unique malty, nutty flavor that you will only get from toasted flour.
Hard Boiled Egg Chocolate Chip Cookies
Equipment
- baking sheets
- As an Amazon Associate I earn from qualifying purchases.kitchen scale (or measuring cups)
- food processor
- stand mixer (optional)
- As an Amazon Associate I earn from qualifying purchases.cookie scoop (#30)
Ingredients
- 500 g flour
- 336 g unsalted butter cut into small chunks
- 2 teaspoon salt
- ¾ teaspoon baking soda
- 248 g brown sugar
- 150 g caramel sugar
- 10 ml vanilla extract
- 3 hard boiled eggs peeled and diced finely
- 900 g mix-ins chocolate chips, chopped chocolate, chopped candy bars, candy coated chocolates, etc.
Instructions
- Preheat oven to 325°F and line a large, rimmed baking sheet with non-stick foil or parchment paper.
- Spread the flour in an even layer on the baking sheet and place it in the preheated oven. Stir the flour every 5-10 minutes for about 25-35 minutes. The flour should be uniformly pale beige in color and have a toasty, malty, nutty aroma. Set aside to cool (this step can be done multiple days in advance, store in an airtight container until ready to use)500 g flour
- Raise the oven temperature to 350°F and line two baking sheets with parchment paper or silicone mats.
- Combine toasted flour, butter, salt, and baking soda in a food processor and process until mixture is a loose sandy/crumbly texture.500 g flour, 336 g unsalted butter, 2 teaspoon salt, 3/4 teaspoon baking soda
- Add sugars, vanilla, and boiled eggs. Pulse again until mixture comes together. As the dough sits the moisture will bring the dough together, but it will be dry at first.248 g brown sugar, 150 g caramel sugar, 10 ml vanilla extract, 3 hard boiled eggs
- Add mix-ins and combine by hand using a wooden spoon or clean hands (you can also transfer to the bowl of a stand mixer and mix at the lowest speed until the mix-ins are evenly distributed). Egg whites may still be visible in the dough but will disappear as the cookies bake.900 g mix-ins
- Use a #30 cookie scoop to portion the cookie dough onto the baking sheets, leaving a couple of inches between the cookies. Flatten the balls of dough slightly with your hand to make a thick disc.
- Bake for 10-12 minutes or until the edges of the cookies are lightly browned.
- Remove cookies from the oven and let them sit on the cookie sheet for 3-5 minutes before transferring them to a cooling rack. Store in an air tight container.
Notes
Nutrition
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