I wasn’t going to post these. I’ve posted the Hard Boiled Egg Cookies a number of times. Maybe you’re tired of them. They are perfect to make during Easter when everyone has so many hard boiled eggs and I just need to tell you again that these are such a unique cookie with a great texture and really are so good. Today I made them with chocolate chips and Sno Caps—I decided on Sno Caps in honor of the snow we’re supposed to get overnight tonight (SIGH!) and I’d recently grabbed a couple boxes at the dollar store.
Hard Boiled Egg Chocolate Chip Sno Caps Cookies, by Katrina, Baking and Boys!
1 cup plus 6 tablespoons all purpose bleached flour, spooned and swept (6 1/4 ounces or 178 grams)
1/2 cup (8 tablespoons) cold unsalted butter, cut into small chunks
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup brown sugar
1 hard boiled egg, (peeled ;) and chopped
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 box (3.1 ounces) Nestle Sno Caps Chocolate Nonpareils
Preheat oven to 350 degrees. Combine flour, salt, baking soda and butter in food processor. Pulse until mixture is mealy and coarse (10-15 pulses). Add both sugars, vanilla and hard boiled egg. Pulse again until mixture is mealy looking. Pulse until the mixture begins to come together (about 12-15 longer pulses).
Dump mixture into a bowl, add chocolate chips and mix in with hands to combine. You will probably see egg whites in dough – they’ll disappear as the cookies bake.
Measure 1 3/4 ounce balls of dough (about the size of a golf ball) and stick Sno Caps all over them and through each ball of dough until they are 2 ounces. Bake on a parchment lined baking sheet for 15 minutes or until cookies appear lightly browned around edges. Let cool on baking sheet for 5 minutes then transfer to rack to finish cooling. Makes 1 dozen.