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!
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!!
hahaha! so glad you found me!
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.
That’s so strange! I have never experienced that. The yolk has always melted into the dough as it baked! I would try them again and dice the eggs a little finer 🙂
I am going to try grating my eggs on the box grater.
great idea!
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.
The light brown sugar is slightly acidic, which is wha the baking soda will react to. I have never heard of this happening, as these cookies are actually on the thicker side. I wish I could be of more help!
Working on mine now. Can’t wait to see how they turn out. I do have one issue though I’m assuming that the quarter cup granulated sugar goes in with the brown sugar and butter? It doesn’t specifically say anywhere in the recipe about the granulated
Oh wow, thanks for catching that omission! Yes, the granulated sugar gets added with the brown sugar and butter! Updated!
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!