Hard Boiled Egg Chocolate Chip Cookies

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!

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

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!
Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

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.

IMG_0374

Dice those eggs up small…

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

Dump them into your dough…

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

And chocolate chips…of course.

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

Your batter will be pretty standard, just a little drier. Also, yes you might see bits of egg…don’t worry about this.

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

Scoop your dough into a lined baking sheet…

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

And bake them until they are golden around the edges. Again, do not over bake.

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

They actually turn out to be the prettiest chocolate chip cookies ever!!

IMG_0412

Give them a shot, I’d love to hear your opinion!

 

Print

Hard Boiled Egg Chocolate Chip Cookies

  • Author: Cookies & Cups
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 30 minutes
  • Yield Yield: 24 cookies 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine Cuisine: Dessert

Description:

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

  1. Preheat oven to 350°
  2. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. 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)
  4. Add in baking soda, salt and flour and mix until combined.
  5. Stir in chocolate chips.
  6. Scoop onto prepared pan using a cookies scoop or a large spoon.
  7. 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.
  8. 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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Tina Loveless
June 22, 2020 7:35 pm

I know you have a new follower. This is the first time I’ve seen your blog. But the one sentence that grabbed me is…Because Weird… I feel I’ve found a fellow geek!!

kristal
April 24, 2020 8:27 am

I know the point of this cookie is the hardboiled egg. As these are AMAZING the same day, by the next day the yolk of the egg becomes chewy and rubbery. Do you think these cookies would turn out using 2 raw eggs?? My family said they taste like a MN favorite “sweet martha” cookie, but we can’t get past the chewy yolk the next day, and I ended up throwing about 10 cookies away.

April 19, 2020 10:36 am

Umm…how did ours fail so spectacularly? I did just as the recipe said and they ended up being globs of cookie. For the first pan I used a stone (no lip) and they spilled over the sides.
I realized one thing. The baking SODA has nothing to react to. Did you mean baking powder??
My 6 y.o. daughter was in charge of reading the recipe and she almost cried because she thought she did something wrong.

Rhiannon
March 28, 2020 3:39 pm

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

Rhiannon
March 28, 2020 4:30 pm
Reply to  Rhiannon

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. ?

Cindy
January 24, 2020 7:29 pm

One of my NEW FAVORITES!!! OMG, love, love love….and sooooo easy!!!!!

Kristen
July 12, 2019 12:55 pm

Question:

Is the butter salted or unsalted???

Colleen
April 28, 2018 6:58 pm

What’s with all the glamour shots in the comments? Makes it cumbersome to get through. I just want to read the reviews.

Olivia
April 18, 2018 7:34 pm

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!!!

pam
April 9, 2018 1:07 pm

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.

Kara
April 8, 2018 1:23 am

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! 🙂

Kristy
April 3, 2018 9:51 pm

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!

Cher
April 22, 2017 10:36 pm

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!

Kelly
May 12, 2016 6:47 pm

How long do these cookies last when stored in the fridge?

maryclare
April 4, 2016 3:33 am

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

Shelley
April 1, 2016 8:33 am

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.

Shelly 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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