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Double Chocolate Hard Boiled Egg Cookies

Featured in the Honolulu Star-Advertiser on April 16, 2014.

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Ingredients:

Double Chocolate Hard Boiled Egg Cookies

  • 2 3/4 cups all-purpose flour
  • 1 cup unsalted butter, cold, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 hard-boiled eggs, chopped finely
  • 1 1/2 teaspoon vanilla
  • 1/4 cup regular sour cream
  • 2 cups good quality semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350°F.
  2. Line baking sheets with parchment paper.
  3. In a food processor, pulse flour and butter until coarse and mealy.
  4. Add salt and baking soda; pulse again to mix.
  5. Add both sugars and eggs; pulse until mealy.
  6. Add vanilla and sour cream; pulse to mix.
  7. Transfer to mixing bowl; stir in chocolate.
  8. Shape dough into 30 balls.
  9. Dough is on the dryer side but should stick together easily when you form the balls by hand.
  10. Place dough balls on baking sheets; bake for 13-15 minutes or until puffy but soft.
  11. Cool for 3-5 minutes; transfer to cooling rack.
  12. Cool completely before eating.

Makes 30 cookies.

Approximate Nutrient Analysis per cookie with walnuts:
220 calories, 12 g fat, 7 g saturated fat, 30 mg cholesterol, 100 mg sodium, 28 g carbohydrate, 2 g fiber, 17 g sugar, 3 g protein

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