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 1x
- 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
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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!
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!!!
The flour is still raw. That is still a risk.
There have been very rare cases where flour has been contaminated with e coli. I would say use your own judgement 🙂
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 it and I was out of vanilla (for shame!).
Love this!! Thanks for the feedback 🙂