and I´m starting this new year as I ended last year...copying!
I´ve been thinking about something... why copy a recipe made by one person when I can copy a recipe made by three baking bloggers??
That´s why I´ve cooked Amazing Hard Boiled Egg Chocolate Chip Cookies(eikooC ysbmulC Style!)
The original recipe is an extra special collaboration between three baking bloggers. Anna (Cookie Madness), Katrina (Baking and Boys), and Rita (Clumbsy Cookie).
You can find the original recipe from the three of them here: Cookie Madness, Baking and Boys and Clumbsy Cookie.
I know Rita doesn´t have any problem with me copying her recipes and I hope neither do Anna and Katrina...
Amazing Hard Boiled Egg Chocolate Chip Cookies
- 12. 4 oz all purpose bleached flour (2 ¾ cups spooned and swept)
- 8 ounces cold unsalted butter, cut into small chunks (16 tablespoons)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg, lightly beaten
- 1 hard boiled egg*, cut into big chunks
- 1/2 teaspoon vanilla extract
- 1 cup chocolate chips
Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the raw egg and vanilla and pulse until mixture just begins to come together. Dump mixture into a bowl, add chocolate chips and shape into balls. You will see egg whites in dough – they’ll disappear as the cookies bake. Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.
Important: Let cool completely before serving. The texture gets better as the cookies cool. It’s even better if you cool the cookies, freeze them, then thaw them.
Note: If you have a convection oven, try convection baking for 18-20 minutes. Anna tested in both types of oven and liked the convection oven texture a lot.
* About the hard boiled egg: I don't know where this idea came from first, but it's used in some ancient European recipes. It's not uncomun to use this technic in some bakeries to achieve a certain cookie texture, it's more usual to use just the hard boiled egg yolk, but the whole egg is also used.
You can do it like this and just mix the egg in the food processor or if you want you can also pass it thru a sieve or grind it before adding it to the dough. Other alternative is instead of hard boiling it, you can microwave beated egg for a few seconds (about 20-30 for a whole egg) until it gets the consistency of a omelette. You can then grate it, or cut it in small chunks and proceed as we say in the recipe."
If you read their recipe carefully, you will notice that they talk about using a food processor...if you don´t have one of these, please don´t get nervous, relax, because I have the solution for that problem , you can always use the natural food processors that are our hands. I know you are thinking that is the worst piece of advice that you have ever read, because It´s obvious, but I can promise you that It isn´t as obvious as it seems...
I´ve cooked 16 cookies for two reasons:
Reason One: I love chocolate cookies.
Reason Two: The first time, I didn´t read the part "shape into balls"...
Here are some photos of these amazing cookies...(you will notice that they don´t look like theirs, but I can assure you their flavour is great!)
I think I need to try again, especially because I´ve already eaten all of them...
and please, don´t forget trying this at home!!