Soy-free | Nut-free
We have reason to celebrate! My almost-18-month-old has finally outgrown her MSPI (milk- and soy-protein intolerance)! So for the first time in ages, I wrote the word “butter” on the grocery list.
I don’t know how I found this recipe for hard-boiled egg chocolate chip cookies, but it simultaneously weirded me out and intrigued me, so I saved it for a time when, hypothetically, I might possibly have a dozen or so different-colored hard-boiled eggs sitting in my fridge that no one in my family will eat.
So one rainy afternoon earlier this week, we tried it. My 1st-grade mini scientist was excited at the prospect of an experiment. My preschooler and toddler just like eating cookie dough. My husband? Well, I didn’t tell him a thing.
We were all blown away! Aside from the fact that these taste amazing, one of the (other) best things about these is that the dough is safe for eating! And it’s the only butter-containing chocolate-chip cookie recipe I’ve ever tried that doesn’t spread in the oven here in Florida. I made them again this afternoon, but with only yolks, for an even better texture and mouthfeel, especially on Day 2 (yes, sometimes they do last that long!). I think these are going to be a new post-Easter tradition!
Hard-boiled Egg (Yolk) Chocolate-chip Cookies
Adapted from here
- 1 cup (2 sticks) unsalted butter, room temp
- 1 1/4 cup packed light brown sugar
- 2 tsp. vanilla
- 4 hard-boiled egg yolks, finely chopped (or use 2 whole peeled hard-boiled eggs)
- 1 tsp. salt
- 1 tsp. baking soda
- 2 1/4 cups flour
- 1 1/2 – 2 cups semi-sweet chocolate chips
- Preheat oven to 350 and line 2 baking sheets with parchment.
- In your stand mixer, cream together butter and brown sugar 2 minutes or until light and fluffy.
- Add vanilla and eggs; beat until well mixed. (You may see pieces of yolk in the dough; this is fine.)
- Add salt, soda, and flour; mix until just combined. The dough will be a little drier than other dough recipes. Stir in chocolate chips.
- Spoon onto prepared cookie sheets using a 2 Tbsp. dough scoop or other large spoon.
- Bake 9-10 minutes or until edges are just beginning to turn golden. If in doubt, under-bake. (Remember the eggs are already pre-cooked!)
- Let cool a few minutes on the cookie sheet, then transfer to a wire rack.