This recipe is a tasty way to use up a couple of those extra hard boiled egg you might have after Easter. The cookies are delicious and you would never know that they contain hard boiled eggs. This recipe was adapted from Challenge Butter’s recipe for hard boiled egg cookies.
Hard-Boiled Eggs Chocolate Chip Cookies
- hand mixer (optional)
- 1 C. butter softened
- 3/4 C. brown sugar packed
- 1/2 C. granulated sugar
- 2 hard boiled eggs finely minced
- 1 tsp. vanilla
- 2 ¼ C. all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. Kosher salt
- 1/2 C. walnuts finely chopped (optional)
- 1½ C. semi-sweet chocolate chips
- Preheat oven to 375˚F/ 190˚C.
- Add butter and sugars to a large mixing bowl. Use a hand mixer on low to combine. Increase speed to medium and cream 1-2 minutes until light and fluffy.
- Add the minced eggs and vanilla. Mix on low to incorporate.
- Add the flour, baking soda, and salt. Use a wooden spoon to incorporate.
- Stir in the nuts and chocolate chips. The mixture will initially be dry, but continue stirring until it forms a thick dough.
- For small cookies, scoop 1 tablespoon portions on to a parchment lined baking sheet spaced 1" apart.
- Bake for 10 minutes or until just golden on the edges. Do not overbake.
- Cool on the pan 5 minutes before transferring to a cooling rack.
- Makes 24-60 cookies depending on the size.
- I found letting the dough rest 15 minutes before baking allowed the flour to absorb the butter and made the dough easier to scoop.
- Take care not to over bake the cookies. They should be just golden around the edges.
- This recipe was adapted from Challenge Butter’s recipe for hard boiled egg cookies.