Hard Boiled Egg Chocolate Chip Cookies

Hard Boiled Egg Chocolate Chip Cookies

Thick, tender, malty, nutty, melt-in-your-mouth cookies loaded with an assortment of chocolate chips, crunchy, candy-coated chocolates and gooey candy bars.

Course Dessert

Cuisine American

Keyword toasted flour, toasted sugar

Prep Time 45

Cook Time 12

Cooling Time 30

Total Time 1 27

Servings

Calories 202kcal

Equipment

baking sheets
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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.

US Customary - Metric

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

If you really don't want to toast the flour, you can skip that step. However, the final cookie will not be as tender or flavorful, so I do recommend you take the time to toast your flour. You could even toast a larger batch and keep it on-hand for recipes like this in the future.

Nutrition