Double Chocolate Hard Boiled Egg Cookies

3 ounces all-purpose flour, bleached or unbleached (2/3 cup)
2 T natural unsweetened cocoa powder
2 ounces unsalted butter,cold, cut up
1/4 scant teaspoon salt
1/8 teaspoon baking soda
4 T granulated sugar
1 packed T light brown sugar
1/2 of a hard boiled egg
1/4 teaspoon vanilla extract
1 T regular sour cream
1/2 cup good quality chopped chocolate or semisweet chocolate chips

Preheat oven to 350 degrees F.

In bowl of food processor, pulse flour, cocoa and butter until coarse and mealy. Add salt and baking soda and pulse again to mix. Add both sugars and egg and pulse until mealy, then add the vanilla and sour cream and pulse to mix. Dump into a bowl and stir or mash in the chocolate pieces.

Shape the dough into two big balls — it should stick together easily. The balls will look gross and have flecks of egg white and maybe yolk – don’t be alarmed. Bake on parchment lined insulated baking sheet for 20 minutes. Let cool on cookie sheet for about 5 minutes then transfer to a rack to cool completely. These cookies are best dealt with once completely cool.

Makes 2 large cookies