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 (1/2 cup) unsalted butter – softened
- 70 g (1/3 cup) granulated sugar
- 80 g (1/3 cup packed) brown sugar
- 2 egg whites – room temperature (about 60 g)
- 1 teaspoon vanilla extract
- 220 g (1 3/4 cups) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 150 g (3/4 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