Extra, Extra--Read all about it! Spread the word about this cookie It's an extra special collaboration between three crazy baking bloggers. Anna (Cookie Madness), Rita (Clumbsy Cookie) and I shared the same idea of how we wanted a certain cookie to be, so we started with a base formula then made adjustments to the ingredients and technique until we agreed that the cookie had achieved our vision. Several stomachaches later, we ended up with a delicious cookie. The cookie is perfectly crisp and crunchy on the outside and tender and just the slightess bit "doughy" inside, giving it that great flavor and texture that really makes a chocolate chip cookie what it should be!
We hate wasting ingredients so to start, we made a very small batch yielding 2 cookies. Once we fine-tuned that, we scaled it up to 8 cookies. For those of you who don't need 8 cookies, we've included the small batch version as well.
The first recipe makes 8 large cookies, and by large, I mean 1/4 pound each. These are big, fat, sturdy cookies that are perfect for wrapping decoratively and presenting to friends. What's great about these cookies is they hold up well. The cooked egg keeps them fresher longer and gives the middle an interesting moist yet crumbly texture. The technique we used to build the cookie also plays into that. We made the whole cookie in a food processor and started by cutting cold butter into flour.
The cookies take about 20 minutes to bake. You can bake them in a regular oven or if you own one, a convection oven.
Cookie FAQ
Is this another Levain clone?
No, we love the Levain cookie, but this is our own creation based on a different idea.
Can I make the cookies smaller?
Sure, but you'll need to re-adjust bake times to get the same interior texture.
I don't have an insulated baking sheet. Can I still make the cookies?
Yes, just stack one cookie sheet on top of another.
I don't have parchment paper. Can I still make the cookies?
Yes, just lift them off the pan carefully so they won’t break.
Do I have to use a food processor?
No, you may use a pastry cutter but it will require a lot of elbow grease to create the coarse, mealy mixture required.
Can I make these with European style butter?
Yes. Rita lives in Europe and that's all she has.
Do I have to use the hard boiled egg?
Yes, for these you do. You can take it out and get a good cookie, but the texture won’t be quite the same. Although it is okay to cook the egg in the microwave after beating it with a fork. Cook in 10 second intervals until done-it only takes about 30 seconds and saves a lot of time!
Amazing Hard Boiled Egg Chocolate Chip Cookies!
12.4 oz all purpose bleached flour (2 ¾ cups spooned and swept)
8 ounces cold unsalted butter, cut into small chunks (16 tablespoons or 2 sticks)
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg, lightly beaten
1 hard boiled egg, cut into big chunks (Update: it's now been tested using only hard boiled egg (2) and is even better!)
1/2 teaspoon vanilla extract
1 package or 2 cups semi-sweet or milk (or a combo, which is what I do) chocolate chips
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.
Makes 8 big cookies
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.
Here's the smaller version so you can try it out, but after that you'll want to make the large batch over and over! ;)
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
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)
You Gotta Try These! They are super easy to make, too! (Thanks Anna and Rita! This was fun!)
