How to make the best chewy egg-white chocolate chip cookies that boast a soft center and crispy edges! This ingenious recipe is ideal for utilizing those leftover egg whites in the fridge, turning them into irresistibly indulgent cookies.
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Egg white chocolate chip cookies offer a twist on the classic chocolate chip cookie recipe, featuring a unique texture that's both soft, chewy, and slightly crispy.
They boast a texture that's both soft and delicately crispy just like classic cookies crafted with whole eggs. This ingenious recipe stands out for its clever twist, mirroring the creativity found in my egg yolk chocolate chip cookie recipe perfect when you have leftover egg yolks.
When I find myself with extra egg whites in the fridge after making my French pastry cream or French buttercream, I put them to good use by whipping up a batch of these cookies that both kids and adults absolutely love.
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make these chocolate chip cookies with egg white :
- Butter: Use unsalted butter that is either well-softened or melted butter but cooled.
- Sugar: A mix of fine granulated sugar and dark brown sugar, like light brown sugar.
- Egg Whites: You will need 2 medium to large egg whites at room temperature.
- Flour: Use all-purpose flour.
- Leavening: Only baking soda, which you can substitute with baking powder (see recipe notes).
- Vanilla and Salt: Pure vanilla extract and fine salt or sea salt.
- Chocolate Chips: Semi-sweet chocolate chips, chopped baking chocolate chunks, or milk chocolate chips or white chocolate chips.
Chocolate chip Egg white Cookies Instructions
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Cream the softened butter with white sugar and brown sugar in a large mixing bowl with an electric mixer for about 2 minutes, until creamy.
Step 2: Add the egg whites and vanilla extract and beat again for 2 minutes.
Step 3: Sift the dry ingredients into the wet ingredients, flour, baking soda (or baking powder) and salt, then add the dark chocolate chips and mix with a spatula to incorporate.
Bake Cookies
Step 4: Shape cookie dough balls with an ice-cream scoop and place on a baking sheet lined with baking paper. Add some extra chocolate chips on top and chill in the fridge for about 1 hour, or 20 minutes in the freezer.
Step 5: Preheat the oven to 347°F/175°C and bake the cookies for about 13-14 minutes, until golden around the edges and still soft in the center.
Let the cookies cool on the cookie sheet in the parchment paper for a few minutes before moving them to a wire rack. Sprinkle with fleur de sel and enjoy!
Tips for this recipe
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.
Variations & Substitutions
More Cookie Recipes
I hope you love these chocolate chip cookies with egg whites. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Chocolate chip cookies with egg whites
- Total Time: 22 minutes
- Yield: 12 cookies
Description
Delicious recipe for soft and chewy chocolate chip cookies made with only egg white ( for 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
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2 minutes.
- Add the egg whites and vanilla, then mix again with an electric mixer for another 2 minutes until you have a smooth mixture.
- Gently fold in the dry ingredients - flour, baking soda, salt, and chocolate chips - using a spatula until you get a homogeneous and slightly sticky dough.
- Using an ice cream scoop, form balls of dough and place them onto 2 large baking sheets lined with parchment paper.
- Chill the baking sheets in the refrigerator for 1 hour or in the freezer for 20 minutes.
- Preheat the oven to 347°F/175°C and bake the cookies in the hot oven for about 12 minutes until they are lightly golden around the edges and still soft in the center.
- Allow them to cool completely on the baking sheets before transferring them to a wire rack.
- Sprinkle with fleur de sel and enjoy!
Notes
Storage: Up to 1 week at room temperature in an airtight container, up to 3 months in the freezer.
Replace baking soda with a teaspoon of baking powder.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
Super good, and really no difference with cookies made with whole eggs, top for the whites that drag, thank you Fadela for the recipe!