These Hard Boiled Egg Chocolate Chip Cookies are SO delicious! They taste just like a regular Chocolate Chip Cookie, but with a thick, soft texture. I LOVED these!
Ok, I get that these sound weird.
Gross even?
But trust my dear friends, I shant tell a lie.
Here’s the thing. I have basically made every type of Chocolate Chip Cookie under the sun. For real.
I feel like it’s getting a little old at this point…but thus I continue.
Also, I have been watching a lot of Game of Throne lately, so I find myself using olden-days type of words into my everyday speak.
Anyway, like I said last week I am working with Challenge Butter this year…and I was poking around their website at recipes and came across this Hard Boiled Egg Chocolate Chip Cookie Recipe and knew I must make.
Because weird.
So anyhow, I gave it a go, because I have about 2 dozen hard boiled eggs left from Easter that I need to start using up.
(FYI, I googled how long hard boiled eggs were good for after boiled and it said 7 days in the fridge)
So basically I knew time was running out. It was a cookie emergency.
I even made a quick little video to prove to you that these, not only work, but might be your new favorite way to make chocolate chip cookies!
Gooey, soft and delicious…with no eggs bits in sight. I knew you would ask!
You’ll notice these cookies are a touch more dense than a normal CCC…and the dough is a bit dryer, but obvi because there are no wet eggs. Don’t fret, it’s fine.
Avoid Over Baking Hard Boiled Egg Chocolate Chip Cookies
I actually prefer a denser cookie. The trick though is the baking time. Please oh please don’t over bake these guys. Under bake them, even. If you cook them all the way through you will have hard dry cookies. Yuck.
Grab 2 hard boiled eggs. And peel them, for the love.
Dice those eggs up small…
Dump them into your dough…
And chocolate chips…of course.
Your batter will be pretty standard, just a little drier. Also, yes you might see bits of egg…don’t worry about this.
Scoop your dough into a lined baking sheet…
And bake them until they are golden around the edges. Again, do not over bake.
They actually turn out to be the prettiest chocolate chip cookies ever!!
Give them a shot, I’d love to hear your opinion!
Hard Boiled Egg Chocolate Chip Cookies
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Prep Time: 20 minutes - Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
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These Hard Boiled Egg Chocolate Chip Cookies are SO delicious! They taste just like a regular Chocolate Chip Cookie, but with a thick, soft texture. I LOVED these!
Ingredients:
- 1 cup butter, room temperature
- 1 1/4 cups light brown sugar, packed
- 2 tsp vanilla
- 2 hard boiled eggs, peeled and small diced
- 1 tsp salt
- 1 tsp baking soda
- 2 1/4 cups flour
- 2 cups chocolate chips
Instructions:
- Preheat oven to 350°
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In bowl of stand mixer cream together butter and brown sugar, approximately 2 minutes until light and fluffy. Add in vanilla diced eggs and continue mixing. (You will still see egg bits in the batter, this is ok)
- Add in baking soda, salt and flour and mix until combined.
- Stir in chocolate chips.
- Scoop onto prepared pan using a cookies scoop or a large spoon.
- Bake for 9-10 minutes until edges begin to golden. You don’t want to over-bake these, if in doubt under-bake. Because of the lack of wet eggs, the batter will be dry, making cookie dense. Over-baking will produce hard, dry cookies.
- Allow to cool for a few minutes on baking sheet before set enough to transfer to a wire rack.
Notes:
recipe adapted from Challenge Butter
Keywords:: chocolate chip cookies, cookies and cups, cookie recipe, hard boiled eggs
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*I was either compensated and/or provided product for this post by Challenge Butter, but all opinions are decidedly my own. I am a huge fan of Challenge Butter!
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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I have pampered chef baking stones and I prefer to use them over parchment paper, but it seems the cookies don’t cook as quickly on them… I’m scared to overcook them though.l after reading your comments. Also 2 cups was waaay too many choc chips. Wish I would’ve cut it down to 1
They turned out looking like balls of dough and tasted okay… my friend made them and they tuned out perfect. I should prob just stick to cooking and not baking. ?
One of my NEW FAVORITES!!! OMG, love, love love….and sooooo easy!!!!!
So glad you like them!!
Question:
Is the butter salted or unsalted???
Salted, but if you have a salt sensitivity you can use unsalted!
What’s with all the glamour shots in the comments? Makes it cumbersome to get through. I just want to read the reviews.
I have made soo soo many different chocolate chip cookie recipes and this is by FAR the BEST i’ve EVER TRIED!!! My second fav is one I have with browned butter, and Alton Brown’s choc chip recipe..but THESE!!!! I couldn’t wait to tell people that they were made with hard boiled egss! THANK YOU!!!
★★★★★
Oh my gosh, I love this!! It’s crazy how good they are! I know the hard boiled eggs scare people, but if you dice them small enough no one will ever know!
I was a bit skeptical but thought I would try it. I am so glad I did. They came out so soft and moist. I did add some chopped walnuts to the recipe. And definitely do not over bake.
★★★★★
SO glad you liked them! I was skeptical at first too!!
Just made this with a few leftover Easter eggs. I used Land-o-Lakes butter and we only had Uncle Bob’s whole wheat baking flour, so it was difficult to know when the cookies were “golden” around the edges. Waiting for them to cool and firm up a bit now, but I feel confident that they’ll be good — hubby is freaked out b/c they “look raw,” but just ate one, shrugged and said, “it’s alright” (just saw him sneak another though – haha). Definitely keeping this recipe on-hand to use up more hard-boiled eggs! 🙂
★★★★
The texture stays soft on these, which is why I love them so much!!! SO glad you tried them!
Delicious! Thank you for this awesome recipe! I’m not a huge chocolate cookie fan, but I wanted to use up my hard-boiled eggs, so I gave it a go. I’m so glad I tried this! The flavor is amazing, and everybody in my family (including me) loves them. YUM!
★★★★★
Awesome!!! We love this recipe so much, even though it seems strange!
I grated my hard boiled eggs through the smallest holes on the grater. They were super easy to grate and we didn’t find any egg pieces in the cookies.
Such a great easy recipe. It sounds so strange to use hard boiled eggs, but it works! Wonderful way to use the eggs up after Easter. I made 2 extra batches of dough and put it in the freezer to use later!
How long do these cookies last when stored in the fridge?
about 5 days
just tried these. delicious! i rubbed the butter into the sugar by hand (beater in the wash) and also at the end to get the choc chips to mix in. two cups of chips was far too much, one cup would have been plenty. they are yum, and thank you
James Beard’s Strawberry Shortcake calls for a couple of hard boiled egg yolks, and it’s delicious. So, this probably isn’t that weird.
These cookies certainly look delish. I also read somewhere once about using plain fat-free Greek yogurt in place of the fat in most cooking and baking. Haven’t tried it in cookie recipes yet but it’s worked well as a replacement for the oil that most cake mixes from the store usually call for.
★★★★★
i just gotta say I’m very intrigued adn excited about the idea of hard boiled eggs on cookies!!
I just got to ask you, for any standard CCC recipe, is it possible (with good results) to replace butter with margarine? It’s just than (idk in the U.S.) in my country is waaaay cheaper and more usual to use it instead of butter.
Have you tried it? I would love to know if you have and what turned out!
Thank you!!
So if the egg is cooked we can totally eat this raw right?!? You genius you!!
yes!!!
I love hard boiled eggs but really?! Well you’ve never led me astray before and I practically worship you and your yum treats so I’ll giver a go
I consider myself a bit of a baked goods snob. Subpar baked goods will not be consumed by me. Grocery store cookies? Gag. At least I can admit my problem! Anyway, I made these cookies today. I nearly had to fight my children for the last two hard boiled eggs from Easter. But oh it was worth it. These were so good (I say WERE because they are gone). I wouldn’t quite describe them as more dense, actually, I can’t quite put my finger on the textural difference. Great recipe! I subbed almond extract for the vanilla because I like… Read more »
Love this!! Thanks for the feedback 🙂
hello
From where I am from we use hard boiled eggs. But instead of chopping it , we grate it.
The biscuits are delicious
great idea!!
I saw another recipe for hard boiled egg cookies from Cookie Madness http://www.cookiemadness.net/2008/10/amazing-hard-boiled-egg-chocolate-chip-cookies/
Yours look great! So nice to find different techniques to try 🙂
Do you have a recipe for eggless cookies? I am allergic to eggs.
That’s what Google is for! You can use chia seeds, tofu etc. Think smart MA.
Perfect! I’ve been eating one egg a day since Easter, which means most will go to waste, so this is perfect. Will be making tonight. Thanks!
I made these this morning. They are great. I did want to mention, though, that some of mine have tiny chewy bits in them. I may have overcboiled my eggs, though, which may have something to do with it.
I have made these cookies and they and they are great but I have the same problem as Brandi, mainly tiny chewy bits in the cookie. It takes away from their great taste as you’re constantly trying to chew these annoying little pieces. Perhaps the eggs should be put into a food processor before adding to the cookie? Any suggestions?
I am really having my doubts about these cookies, but I’ll give anything a try once …
Two eggs cracked as I boiled 2 doz for the kids to dye. So I grabbed them and used them to make these cookies. I almost gagged as I scooped up the batter onto the cookie sheets. Seeing the chunks of eggs in there was unappetizing. But they came out of the oven tender, dense, and full of chocolaty-goodness. We all loved them. Which is awesome because no one in my house will eat boiled eggs. I usually just throw the dyed ones away a few days after Easter. Have you tried any variations of this recipe? I may –… Read more »
hahaha! Such a funny story! Glad you ended up liking them! NO one believes me when I tell them it works!!
Interesting! I am also thinking this brings eating raw cookie dough to a whole new level 🙂
My mother used to make a swedish butter cookie with hard boiled eggs.
She passed the eggs thru a potato ricer. They were magic with no decernable egg bits.