Hardboiled Egg Chocolate Chip Cookies

Elisa:

Hardboiled eggs are never the yummiest thing. The yolks are dry and strangely mushy, and the whites are boring. Yes they’re healthy and a good source of protein, but I would go for poached eggs or scrambled eggs anytime over these boring stuff. After all, what’s not to love about runny egg yolks and fluffy creamy eggs? Even if they have to be used in egg sandwiches, they’re usually coated with mayo or Dijon mustard to mask their quiet unappetizing taste.
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I chanced upon this Hardboiled Egg Chocolate Chip Cookie recipe on The Girl Who Ate Everything and definitely thought that while it was creative, nono, it won’t give you the best chocolate chip cookie that you always crave. But after reading the article and the comments, I thought, well, it kinda makes sense because chocolate chip cookie dough has raw eggs in it which gets cooked when you bake them. So technically, there is actually a hardboiled egg somewhere mixed around in a chocolate chip cookie…
But what about the water from the egg whites and moisture and well-emulsified source of fat from the egg yolks? Eggs are an important ingredient to cookies because they define a cookies’ texture. A greater amount of egg white, a greater amount of water, and the cookie becomes taller; and a greater amount of egg yolk results in a fudgier cookie. And when you use hardboiled egg, you’re ultimately missing all that water and moister and fat and you might end up with a dry dense hard cookie.
I decided to try it out and well, I was wrong.
The cookies turned out to have quite a distinct texture. Slightly crumbly on the outside, but quite soft in the inside. While it didn’t have that fudgey and melt-in-your-mouth texture that my dream chocolate chip cookie has, it’s pretty delicious and somehow tastes healthier than a standard cookie! Although I honestly don’t know how that works :p
If you’re feeling adventurous enough, I would really recommend you trying out this recipe! After all, there’s no harm experimenting with food 🙂
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Hardboiled Egg Chocolate Chip Cookies 
Adapted from The Girl Who Ate Everything
I adapted the recipe a little by using ¾ the original amount of butter. I also added more brown sugar and less white sugar because I prefer my cookies to have a fudgey interior and a slight caramelized flavor. And to make up for the moisture lost from the eggs, I added a teaspoon more vanilla extract than the original amount. Also, the original recipe called for a food processor to mix all the ingredients together. Well, I didn’t have a food processor and everything turned out quite fine.
Ingredients
2 ¾ cups flour
¾ cup cold butter, cut into small chunks
1 tsp salt
½ tsp baking soda
½ cup white sugar
¾ cup brown sugar
2 tsp vanilla extract
2 hard boiled eggs, peeled and finely diced
2 cups semi-sweet chocolate chips.
Directions
Preheat the oven to 350F.
In a mixing bowl, crumble together the flour and butter by using your fingertips until the texture is that of small crumbs.
Add the salt and baking soda and mix. Add sugars, vanilla and boiled eggs, and mix again until well combined and mixture comes together. Mix in chocolate chips. The egg whites may still be visible in the dough but it will disappear as the cookies bake.
(Alternatively, you could mix all the ingredients together using a food processor)
Using a teaspoon, place balls of cookie dough onto a baking tray lined with parchment paper. Flatten the balls of dough slightly with your hand.
Bake for 8 – 10 minutes, or until the edges of the cookies are browned.
Remove cooked from oven and let them sit on the cookie sheet for 3-5 minutes before transferring them onto a cooling rack.

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This entry was posted in Cookies, Dessert, Quick/Easy, Recipe (Baking/Cooking), Snack, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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