After Easter Chocolate Chip Cookies

This is a sweet way to use all of your Easter eggs.  This recipe makes about two dozen cookies, so alert your neighbors and friends of the dessert that is coming their way.

1 cup butter, room temperature
1 cup of maple syrup (pour slowly and adjust taste)
2 tsp vanilla
2 hardboiled eggs, peeled and diced small
1 tsp salt
1 tsp baking soda
2 ¼ cups of flour (experiment with oat flour for a hearty cookie)
2 cups of dark chocolate chips (70% or higher cacao)


Preheat oven to 350
Line a baking sheet with parchment paper or a silicone baking mat.  Set aside.
Using a mixer or hand mixer cream butter and maple syrup together, remember to pour a small amount of syrup and adjust for taste as you mix.  Mix for about two minutes until light and fluffy.  Add vanilla and diced eggs. Continue mixing.  Seeing egg bits in the batter is okay.
Add baking soda, salt and flour, mix until combined
Stir in chocolate chips
Scoop onto a baking sheet with a cookie scoop or large spoon
Bake 9-10 minutes until the edges are golden.  Don’t overcook.  Because of the lack of wet eggs, the batter will be dry making the eggs dense. Over baking will produce a hard, dry cookie.
Cool for a few minutes on the baking sheet before transferring to wire rack.

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