I love a chocolate chip cookie that lives in the sweet spot between hard and crispy and soft and chewy – a cookie that is good with a glass of milk (but doesn’t require one) and that gently crumbles in my mouth, but doesn’t fall apart in my hand if I hug it too hard. These chocolate chip cookies fit the bill. Their flavor – sweet and salty with just the right amount of chips – hits the mark as well.
The taste and texture aren’t the only things that set these chocolate chip cookies apart from the crowd; it’s their surprising ingredient – hard-boiled egg whites – that makes them so unique! The egg whites dissolve during baking so your unsuspecting eaters will never know they were there. I can’t profess to understand all of the science behind why the hard-boiled egg whites give these cookies such a stellar texture, but I can say that surprisingly, using them works.
I had a handful of hard-boiled egg whites left over after making my deviled egg frosting and I didn’t want them to go to waste. A Google search led me to a recipe on my favorite cookie blog, Cookie Madness, for chocolate chip cookies made with hard-boiled eggs. Perfect! I took Anna’s recipe and adapted it to work with just the whites of the hard-boiled eggs. If you have a whole hard-boiled egg on hand and don’t want to make deviled egg frosting, then you may want to try her chocolate chip cookie recipe as written.
Here is my chocolate chip cookie recipe adapted from Cookie Madness.
Cupcakes with Hard-Boiled Egg Whites
Of course, I had to wonder whether cupcake recipes made with hard-boiled egg whites would also turn out well. I took my Ultimate Vanilla Cupcake recipe and replaced the two eggs with two and a half hard-boiled egg whites and added them with the dry ingredients. The texture of the cupcake wasn’t quite as good as the original, but it worked! People still loved the cupcakes and no one suspected the hard-boiled egg. If I had left over hard-boiled eggs, I wouldn’t hesitate to use them in cupcakes.