Chewy egg white chocolate chip cookies made with simple ingredients, with soft centers, crisp edges, and rich chocolate flavor.
These egg white chocolate chip cookies are a simple way to make cookies with egg whites instead of whole eggs.
The dough comes together like classic chocolate chip cookies, but egg whites give them a soft, chewy center and crisp edges.
They still taste rich and buttery, with simple ingredients and a quick method—just with a clever egg-white twist.
Why you'll love this recipe
You can make these cookies using only egg whites, just like classic chocolate chip cookies but lighter in structure.
- Uses egg whites only: Perfect for baking without whole eggs
- Soft and chewy texture: Crisp edges with tender centers
- Classic cookie flavor: Rich, buttery taste with chocolate chips
Ingredients You Need
- Butter – Unsalted, softened or melted then cooled.
- Sugars – Granulated sugar + dark brown sugar for flavor and chew.
- Egg whites – Two at room temperature.
- Flour – All-purpose flour.
- Baking soda
- Vanilla & salt – For flavor balance.
- Chocolate chips – Semi-sweet, chunks, milk, or white chocolate.
Tips for this recipe
- Bring to room temp – Egg whites and butter mix better when not cold.
- Chill the dough – Rest 30 minutes to reduce spreading.
- Scoop evenly – Use an ice-cream scoop for uniform cookies.
- Don’t overbake – Pull them when edges turn golden for a chewy center.
How to Make Egg White Chocolate Chip Cookies
These cookies follow my Chocolate chip cookies recipe, adapted to use egg whites instead of whole eggs.
Cream the butter and sugars for 2 minutes until smooth.
Add the egg whites and vanilla and beat again.
Sift in the dry ingredients (flour, baking soda, salt), then fold in the chocolate chips.
Scoop the dough onto a lined baking sheet, add extra chips, and chill 1 hour (or 20 minutes in the freezer).
Bake at 347°F/175°C for 13–14 minutes until edges are golden and centers still soft.
Cool on the sheet, then transfer to a rack. Finish with a pinch of fleur de sel.
Storage
- Room temperature: Cookies can be stored at room temperature in an airtight container when completely cooled, for up to 1 week.
- Freezing: You can freeze them for up to 3 months in storage bags when they are well cooled, or raw after shaping them into balls.
Recipe Variations
- Double Chocolate - Add cocoa powder to the dry ingredients and use dark chocolate chips.
- Nutty Cookie - Fold in chopped pecans, walnuts, almonds, or hazelnuts.
- Oreo or Biscoff - Mix crushed Oreo cookies or Biscoff pieces into the dough.
- White Chocolate - Swap the chocolate chips for white chocolate chunks.
- Small Batch - Make 6 cookies by halving the recipe and using 1 egg white.
If you have leftover yolks, try my egg yolk chocolate chip cookies for a richer version.
Try my double chocolate chip cookies for a richer version, or bake this dough as a giant chocolate chip cookie for a soft and gooey center.
Recipe Questions
Can you make cookies with egg whites only?
Yes, egg whites can replace whole eggs in cookies. They create a lighter texture with slightly crisp edges and soft centers.
Can I make these cookies without brown sugar?
Yes, but the texture will be less chewy. Add a teaspoon of molasses if you want more depth.
Why did my cookies spread too much?
The dough was too warm. Chill longer or use slightly cooler butter next time.
Can I freeze the dough?
Yes. Freeze the dough balls for up to 3 months and bake from frozen, adding 1–2 minutes.
More Cookie Recipes
- Salted caramel chocolate chip
- Oreo chocolate chip cookies
- Skillet chocolate chip cookies
- Peanut butter chocolate chip cookies
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Egg White Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 12 cookies
Description
Soft and chewy chocolate chip cookies made with only egg whites — easy, buttery, and perfect for using leftover egg whites. (makes 12-14 cookies)
Ingredients
- 120 g (½ cup) unsalted butter – softened
- 70 g (⅓ cup) granulated sugar
- 80 g (⅓ cup packed) brown sugar
- 2 egg whites – room temperature (about 60 g)
- 1 teaspoon vanilla extract
- 220 g (1 ¾ cups) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 150 g (¾ cup) dark chocolate chips
Instructions
- Cream the softened butter with granulated sugar and brown sugar for 2 minutes.
- Mix in the egg whites and vanilla for another 2 minutes.
- Fold in the flour, baking soda, salt, and chocolate chips until the dough is smooth and slightly sticky.
- Scoop the dough into balls and place on parchment-lined baking sheets.
- Chill for 1 hour in the fridge or 20 minutes in the freezer.
- Bake at 347°F / 175°C for about 12 minutes, until lightly golden on the edges.
- Cool completely on the baking sheets, then transfer to a wire rack.
- Finish with a sprinkle of fleur de sel.
Notes
Storage: Store in an airtight container at room temperature for up to 1 week.
Tips
- Use a kitchen scale for perfect accuracy and consistent cookies.
- Chill the dough to prevent overspreading.
- Add a few extra chocolate chips on top before baking.
- Slightly undercook for a softer, chewier center.
- Use room-temperature egg whites for a smoother dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
Naima
Super good, and really no difference with cookies made with whole eggs, top for the whites that drag, thank you Fadela for the recipe!
Mikayla
I was a bit nervous at first because the dough felt different from a typical cookie dough, and I wasn’t sure how they’d turn out. But they baked up beautifully! Easily one of the most delicious cookies I’ve ever made! Thank you so much for sharing this amazing recipe Fadela
Josie
Oh my! Just made these cookies but I did not put in fridge before baking & they were incredibly delicious!!!
Thank you! & will definitely be making these on repeat
Josie
Kerry
Great recipe! Will double next time. I used dark chocolate chip chunks and did not need to refrigerate before baking as I did not melt the butter.