Well here’s something new.
If you still have leftover hard boiled eggs in the house, turns out they make a mighty fab chocolate chip cookie. I don’t quite get the chemistry of it, but there’s no arguing the result: uniformly chewy chocolate chip cookies with great structure and no cakiness or rubbery texture, which is typical of an egg-heavy batter. They are made with a different technique -blending the ingredients together in a food processor- but the result? So totally divine. Who knew??
It will look like the mixture is far too try to work, but once you dump it into a bowl and stir in the chocolate chips – go ahead and use your hands – the dough becomes moist enough to shape into balls. It’s a little drier than regular chocolate chip cookie dough, but you wouldn’t know by the end result.
You will see little bits of egg white in the dough, but won’t notice them at all in the finished cookie.
Hard Boiled Egg Chocolate Chip Cookies
1 1/2 cups flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
2 large eggs, hard-boiled
2 tsp. vanilla
2 cups chocolate chips
Preheat the oven to 350F. In the bowl of a food processor, combine the flour, sugars, baking soda and salt. Pulse to blend.
Add the butter, cut the hard boiled eggs into chunks and add them too, and the vanilla. Pulse until completely blended. Dump into a bowl, add the chocolate chips and stir with your hands until you have a dough that will hold together.
Drop chunks of dough or roll it into balls and place on a parchment-lined cookie sheet. Bake for 12-14 minutes, until pale golden but still soft in the middle. Transfer to a wire rack to cool. Makes about 2 dozen cookies.