Friday, May 15, 2009

Hard Boiled Egg Chocolate Chip Cookies (Small Batch)

I found this recipe for a chocolate chip cooking using a hard boiled egg (it sounds gross doesn't it?) on a blog called I heard a lot of great feedback and comments regarding this cookie recipe, so skeptically I decided to give it a shot. literally puts any other normal Nestle Toll House cookie to shame. It's absolutely enormous, and it has a bit of saltier flavor to it. It is THE  best chocolate chip cookie I've ever eaten.

Also, here's my thing with cookies (also with pizza too). I like them, but one doesn't satisfy me whatsoever, so knowing that I'll need a large quantity to be happy, I usually stay clear from them. So it comes to no surprise that I'm giving you guys a recipe for a HUGE cookie. The bigger the better right? :) Go get to boiling those eggs!

Amazing Hard Boiled Egg Chocolate Chip Cookies! (Small Batch)

3.1 oz all purpose bleached flour (2/3 cup plus 1 tablespoon flour)

2 ounces cold unsalted butter (4 tablespoons)

1/4 teaspoon salt 
1/8 teaspoon baking soda

3 tablespoons granulated sugar 
2 tablespoons brown sugar

1/4 of a hard boiled egg  (Update:  it's now been tested using only hard boiled egg (1/2 egg and no raw egg) and it's even better!) 

1 tablespoon lightly beaten egg

1/8 teaspoon vanilla extract  
1/4 cup or how ever many your want of semi sweet or milk (or both!) chocolate chips (I added more of course)

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 (about 4 oz. each)


Elyse said...

I've been fascinated by Katrina and Anna's hard boiled egg experiment. I'm so glad to hear that it worked out so well for you. I'm definitely going to try out their cookies, for sure. Yours turned out fabulously!! Great job. Sorry that I've been a bad commenter for the past couple of weeks; I just finished law school exams and am just now getting to my google reader!

The Food Hunter said...

very interesting. i'll try it.

Katrina said...

I'm a little (ok, way) behind on all the blogs and posts I like to read and just got to yours. I'm SO glad you made and like our Amazing Hard Boiled Egg Cookies. They really are GREAT! Thanks for the shout out and for trying them and loving them you're making me want to make them again! ;) Yours really look awesome!