It started as I was internet surfing, and I stumbled upon a this site, which seemed to show hard boiled eggs being used to make cookies. But it was completely in Spanish. Which I don't know very well. No bueno. So I used the translate button, which then changed the title to "Do not eat: eggs. Cookies boiled egg". Ummm...is that a warning?
But then I saw, in the gobbledy gook of translations like, "until the ingredients get almagamate" and "we are 12 balls the size of a golf ball", that the site referenced The Girl Who Ate Everything, which is a pretty awesome, reliable cooking blog that I am familiar with. Another quick Google search got me to the original recipe, which you can find here.
So, yeah...it's a cookie recipe that uses hard boiled eggs. I mean, most cookies use eggs, but mostly raw. Supposedly, it's more commonplace in Europe to use hard boiled eggs in cookies, but who knows. The idea seemed crazy to me, but I have a TON of Easter eggs to use up, so I thought I'd give it a go.
Have I ever mentioned that I really am not a fan of eggs? They are ew to me. Like Jimmy Fallon dressed as a tween ew. Just sayin'.
Here's how it goes:
Preheat the oven to 350. Put a sheet of parchment paper onto a baking sheet.
Throw 2 and 3/4 cups of white flour into a food processor with 2 sticks of butter, cut into small cubes.
Process in pulses until it looks like small crumbs.
Add 3/4 cup of white sugar, 1/2 cup of brown sugar, and a teaspoon of vanilla.
Then peel and chop 2 hard boiled eggs and add those into the mix.
Process until it all comes together. According to the directions, there may still be small chunks of egg, but they will melt away into the cookies. I didn't really see any in mine, thank goodness. I still wasn't going to taste the raw dough though. Ew.
Then dump that into a bowl and add some chocolate chips. I went with about a cup and a half of mini chocolate chips, because that's what I had on hand. Give it a good mix. The dough will be pretty crumbly at this point. Worry not.
Next, it's time to get your hands dirty. Press the dough into balls about the size of a golf ball. Put them on the parchment-covered baking sheet. Give each one a good smush to flatten it out.
*Note: The original recipe says that these proportions will make 12 cookies. If I had made this into 12 cookies, they would not have fit on my cookie sheet at all. I have serious questions about what kind of golf they're playing. For me, this recipe made 24 large cookies.
Bake the cookies at 350 for about 15 minutes, until the edges just start to brown up.
Let them cool on the sheet for a couple of minutes, then move them to a rack to cool completely. If you can wait that long. Which would make you a better person than ANYONE at my house.
Turns out, I'm sold on these cookies. There's no eggy taste, like I feared. The flavor is rich and sweet. The texture is delightful, crispy and melty at the same time. An overall winner!
But don't take my word for it. Here are some quotes from my expert team of culinary critics:
"Mom, when I tell you I want chocolate chip cookies to be served at my party, THESE are the cookies I mean."
"These are the best cookies EVER! You don't even have to make another kind of cookie."
"Nom nom nom." (Followed by Cookie Monster-like scarfing of a second cookie)
And for those of you who are skeptical because my kids typically eat all kinds of "odd" foods, I also gave some of the cookies to friends of ours, and the praise for them was independently verified.
"Just the right level of buttery. Not too soft, not too crisp."
"When I take a bite of it, it feels smooth." Pause. "It's a little crunchy." His mom: "Anything else to say about it?" "No, that's it."
"Woah. I've never tasted a cookie like this before. The dough is good. After it gets mushed up with your saliva the dough tastes like chocolate. THESE ARE GREAT! Best cookie I've ever tasted!!!"
I know it's a leap of faith. Go ahead and jump! You'll fall into sweet, delicious, cookie pillows, and it won't hurt one bit.