I can say with confidence that my family and I never finished our hard boiled Easter eggs. Maybe it’s because hard-boiled eggs are a bit gross? Yet even now that my kids are too old to believe in bunny (if not to expect a basket of candy), we end Lent every year with a batch of festively dyed eggs, which we remember to throw away. around Mother’s Day.
I don’t want to do this anymore.
If you don’t like egg salad either, what’s the solution to those pesky holiday leftovers? Fortunately, this year I remembered an intriguing Claire Saffitz recipe for toasted flour shortbread that incorporates cooked egg yolks into the batter for an ultra-tender treat.
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I love shortbread, scones, and shortbread (basically any baked good whose instructions call for creating a dough that barely holds together). I think a lot of us are barely hanging out together lately – and I respect a cookie that reflects that vibe.
I can’t really help with the hard-boiled egg whites situation that this recipe still leaves behind (although I find shredding them with kimchi makes an acceptable lunch!). However, I’m more than happy to help turn your yolks into a crumbly treat that you Actually want to eat. As James Schend explained for Taste of Home, “The little bits of yolk mix with the flour and once the liquids are added they act as a barrier preventing some of the gluten from forming.” In other words, it’s Magic.
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Because no one wants to wait for cookies, I ditched the flour toasting aspect of Saffitz’s recipe and reduced the cooling time. Inspired by Alison Roman’s legendary chocolate chunk shortbread cookies, I also added chopped chocolate to the mix. You can use your favorite chocolate bar or chocolate chips, although I applaud your ingenuity if you dismember a chocolate bunny or two to serve your baking.
These cookies are absolutely addictive – buttery, crumbly and just the right amount of sweetness. I’ll keep making it until there’s no more hard-boiled eggs around here. . . so maybe I should just boil it a bit more.
Recipe: Barely Holding It Together Chocolate Chip Cookies
Inspired by Claire Saffitz and Alison Roman
ten minutes, plus refrigeration
- 1 cup all-purpose flour
- 2 hard-boiled egg yolks, strained through a fine sieve
- 1/2 teaspoon fine sea salt
- 5 tablespoons butter, room temperature
- 4 1/2 tablespoons sugar, plus extra for sprinkling
- 1 cup coarsely chopped dark chocolate, chocolate chips or chocolate of your choice
In a medium bowl, whisk together flour, egg yolks and salt.
Using a hand mixer, stand mixer or wooden spoon, beat the butter and sugar together until light and fluffy. Stir in flour mixture until just incorporated. Add a tablespoon of water, if necessary, then stir in the chocolate.
Place the dough on a piece of parchment paper or plastic wrap and roll it into a sausage shape. Refrigerate for 30 minutes (or longer if desired).
Preheat the oven to 400°.
Unwrap and cut the dough into 1/4-inch-thick rounds. If desired, roll leftover ends in an additional cookie.
Place rounds about 1 inch apart on a parchment-lined baking sheet. For extra crunch, sprinkle a little sugar on top of each.
Bake the cookies, rotating the sheets halfway through cooking, until they are very lightly browned, about 10 minutes.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack (if you have one) to eat warm.
In addition to a fine sieve, you can also squeeze the yolks through a tea strainer.
Nothing on earth beats a freshly baked cookie. You can slice and bake them to order just like you would any store-bought cookie dough roll. Store the rest in the fridge until next time.
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