Easter is over. I hope you all had a good time looking for the Easter Bunny. We have been to the Baltic Sea (Ostsee) this year. No bunnies there, just fish. :P
Anyways. After Easter, people normally have loads of chocolate and eggs at home. Uneaten because everybody had enough already. So why not making something new with these leftover chocolate and hard-boiled eggs? Yes, I used hard-boiled eggs for today’s cookies. Double Chocolate Chip Cookies with hard-boiled eggs. ;)
It’s all about recycling these days and almost everything in the kitchen can be used and will be used for baking. ;) If you want to make these cookies any other time of the year without the usual Easter eggs, you can boil eggs for these cookies of course. In case you did not know. ;P
Recipes like these can be found on the internet for quite some time already, but only recently I saw them more often on Pinterest, so I thought it’s time to try something like that. I was a bit worried how cookies like that would taste and what kind of texture they have….
Well, all good and they taste great. End of story. ;)
Just kidding. The hard-boiled egg makes the dough a bit fluffier than a regular egg. Not only cookie dough works fine with hard-boiled eggs. You can use the egg yolks in many other bakes – press through a sieve first and then add instead of a uncooked egg yolk or additionally. You should try. :)
Besides that, the cookies are just delicious and fluffy. Don’t expect a crunchy crust. They might seem to be too soft after baking, but they firm up when cooling down. You will see when making them. :)
INGREDIENTS / ZUTATEN
(about 12 cookies)
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) brown sugar
1 tsp. vanilla extract
1 hard-boiled egg, peeled and diced finely
1 cup (130g) all-purpose flour
1 tbsp. cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup (100g) semi-sweet chocolate chips (or chopped chocolate)
(ca. 12 Cookies)
120g weiche Butter
100g brauner Zucker
1 TL Vanille Extrakt
1 hart gekochtes Ei, fein gewürfelt
130g Mehl (Type 405)
1 EL Kakao
1/2 TL Natron
1/4 TL Salz
100g Schokoladendrops Zartbitter (oder gehackte Schokolade)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Peel and dice the egg finely and add to the bowl, mix in.
3. Mix the flour with cocoa powder, baking soda and salt. Add to the bowl and mix until just combined. Add the chocolate chips and fold in. Use a cookie scoop or spoon and place 12 portions of dough on the baking sheet (you will need to bake in two batches) – leave enough space in between. Bake for 10-12 minutes until the edges start to get crispy. The cookies will still be quite soft in the middle, but that is ok. Take out and leave on the baking sheet for several minutes, then transfer to a wire rack and let cool down completely.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Vanille Extrakt zugeben und gut unterrühren. Das hartgekochte Ei pellen und dann in feine Würfel schneiden, ebenfalls unterrühren.
3. Das Mehl mit dem Kakao, Natron und Salz vermischen. Alles zur großen Schüssel dazugeben und nur kurz verrühren. Die Schokoladendrops zugeben und unterheben. Mit einem Eisportionierer oder Löffel 12 Teigportionen auf das Blech setzen (ihr müsst in zwei Runden backen) – genug Platz dazwischen lassen, weil die Cookies noch etwas auseinanderlaufen. Für etwa 10-12 Minuten backen. Die Ränder sollten fest geworden sein, in der Mitte werden die Cookies noch etwas weich sein, was aber OK ist. Aus dem Ofen nehmen und einige Minuten auf dem Blech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Double Chocolate Chip Cookies
- Prep Time: 15
- Cook Time: 12
- Total Time: 45
- Yield: 12 1x
Description
Soft and chewy delicious chocolate cookie made with hard boiled eggs
Ingredients
- 1/2 cup (120g) butter, at room temperature
- 1/2 cup (100g) brown sugar
- 1 tsp. vanilla extract
- 1 hard boiled egg, peeled and diced finely
- 1 cup (130g) all-purpose flour
- 1 tbsp. cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2/3 cup (100g) semi-sweet chocolate chips (or chopped chocolate)
Instructions
- Preheat the oven to 350˚F (180°C). Line a baking sheet with baking parchment and set aside.
- Add the butter and sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Peel and dice the egg finely and add to the bowl, mix in.
- Mix the flour with cocoa powder, baking soda and salt. Add to the bowl and mix until just combined. Add the chocolate chips and fold in. Use a cookie scoop or spoon and place 12 portions of dough on the baking sheet (you will need to bake in two batches) – leave enough space in between. Bake for 10-12 minutes until the edges start to get crispy. The cookies will still be quite soft in the middle, but that is ok. Take out and leave on the baking sheet for several minutes, then transfer to a wire rack and let cool down completely.
Notes
- Enjoy baking!
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