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2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cold butter
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 hard-boiled eggs, shells removed
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
- Preheat oven to 350 degrees and place baking rack in center. Line two baking sheets with parchment paper or nonstick foil.
- Combine the flour, salt and baking soda in a food processor and pulse to mix. Add the butter and pulse until the mixture appears coarse and crumbly. Add sugars and the hard-boiled eggs. Pulse again until the mixture is mealy-looking. Add the vanilla and pulse again until the mixture just begins to come together. Transfer the mixture to a bowl and stir in the chocolate chips—you may need to use your hands to knead it all together; the dough will be thick. You will see egg whites in the dough—they’ll disappear as the cookies bake.
- Shape the dough into 16 large balls. Arrange about 4 inches apart on the baking sheets and press down so that the tops are even. Bake one sheet at a time for 15 to 20 minutes, or until the cookies are lightly browned around the edges. Let cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely. The texture gets better as the cookies cool. It’s even better if you freeze the cooked cookies and then thaw them.
Servings: 16. Serving size: 1 cookie. Per serving: 259 calories, 3.4 g protein, 14.4 g fat, 28.5 g carbohydrates, 1.2 g dietary fiber, 197 mg sodium, 12.6 g sugars, 53 mg cholesterol