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!
Print
Hard Boiled Egg Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Oven
- 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 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 hard boiled eggs, peeled and very small diced
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand or electric mixer, cream together butter, granulated sugar, and brown sugar, approximately 2 minutes until light and fluffy. Add in the 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 medium (2- tablespoon) cookie scoop.
- 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 the cookies to cool for a few minutes on the baking sheet for 4 minutes and then transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 251
- Sugar: 20.9 g
- Sodium: 158.7 mg
- Fat: 13.6 g
- Carbohydrates: 31.3 g
- Protein: 3.2 g
- Cholesterol: 35.9 mg
Want To Save This Recipe?
Find more recipes like this:
*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!
(sp) Game of Thrones*
Love these cookies! Added some crushed pistachios to second batch.
Can I use just the egg yolk do you think ? I normally eat two whites and a yolk so I always have one leftover . Would it be too eggy if I used only boiled yolks? They look incredible but I’ve a horror of smelly eggy food thanks to a super sensitive nose!
Needed a little longer than 10 minutes in my oven, but they are SO GOOD! Forget just making these as a way to use up leftover boiled eggs, I think it’ll become my go-to cookie recipe.
I wound up with two dozen hardboiled eggs, after I forgot to take them to a party to make deviled eggs. So glad I found this recipe. The cookies seemed a little underdone after 10 minutes. Other than that, they tasted great.
I wanted to thank you for the inspiration of using hard boiled eggs in cookies. I used my normal chocolate chip cookie recipe (which is very similar to your) only subbing out the raw eggs for boiled. Instead of chopping the egg I put them in my Ninja with the vanilla and made a paste. I tasted the dough when done and there is no texture or altered flavor from the hard boiled eggs and you can’t see any egg pieces. I tripled the recipe and am going to freeze it in portions. They baked up great. I have 16 more boiled eggs to use up and I am so glad I found your recipe.
Mine ended up melting into a gooey mess 🙁 I’m going to refrigerate the dough a while to see if that helps
Amazing Cookies! I was super sceptical about trying these cookies but I had way too many hard boiled eggs and nothing to do with them after Easter – so I thought – why not? They are truly the best chocolate chip cookie I have ever made. So many times my chocolate chip cookies turn out way too flat – with this recipe, mine looked just like the photos in the recipe. Yes, they were a little salty but that is how I like my cookies! I only used 1 cup of chocolate chips because I don’t like my cookies over chocolatey – and one cup was plenty – the dough went through some “weird” phases but ultimately, when I used my scoop to portion out the dough and place on the sheet – they had the consistency of a regular chip cookie – I made these once and then turned around and baked them again the next day to use up more eggs. I might have to keep a few hard boiled eggs around so that I can make these over and over again! Thank you!!
I LOVE hearing this!!
They turned out fine except I thought they tasted a tad bit salty. I thought I might have accidentally used salted butter. I checked the label on the butter and it was indeed unsalted butter. I did not have semisweet chocolate chips so I half milk and dark chocolate chips.