Egg White Chocolate Chip Cookies
These egg-white chocolate chip cookies are perfect for using up leftover egg whites! They’re chewy with great texture and flavor, made with brown butter, and packed with chocolate chunks.
About these cookies
I always have so many little containers of egg whites in the freezer! Lots of my recipes on the blog use mainly yolks, like custard or lemon curd, so I love recipes in which I can use the whites. These egg-white chocolate chip cookies are a great option.
Egg whites bring a delicate structure to cookies that differs from those made with whole eggs. They add protein and moisture without the additional fat from the yolk, resulting in cookies with a slightly lighter and chewier texture. Egg yolks in cookies bring richness, so to combat them not being in the dough, I add brown butter enriched with some added milk powder instead to bring an elevated rich flavor.
Recently I have changed a small step in the recipe, where I now chill the brown butter and whip it before using it rather than using melted butter. The cookies have an even better texture this way.
Here’s what you need
Here’s a look at what you need and why.
Method overview
- Begin by browning your butter so it has time to cool.
- The butter should be solid but still a soft room temperature so it can be whipped.
- Beat it with the sugars until light and creamy then add the egg whites.
- Stir through the dry ingredients and the chocolate.
- It will make a thick but sticky dough. I like to chill the dough for another 20 minutes before baking for easier rolling.
- Once baked you can use a cookie cutter swirl around the hot cookies to make them more circular.
- Sprinkle with a little flaky salt for a delicious sweet-and-salty combo.
Tips for perfect cookies
- Chill them: Chilling the dough not only helps with the shape but also allows the flavors to come through more.
- Watch the browning of the butter: It can go from perfect to burnt quickly, so keep an eye on it. At the same time, make sure you brown it enough, or you’ll miss out on the best flavor.
- Add extras: You can add chopped, toasted nuts like pecans, hazelnuts, or almonds for extra crunch, or a bit of orange zest rubbed into the sugar for an orange chocolate combo.
Related recipes
Check out all my brown butter recipes and cookie recipes! Here are a few of my favorites.
Egg White Chocolate Chip Cookies
Ingredients
- 140 g unsalted butter
- 1 tbsp milk powder optional
- 100 g brown sugar
- 50 g granulated sugar
- 2 tsp vanilla paste or extract
- 2 large egg whites
- 210 g all-purpose flour
- ½ tsp salt
- 1/2 tsp baking soda
- 1/4 teaspoon baking powder
- 160 g chocolate chips or chunks I use a mix of both
Instructions
- Let the butter melt in a medium saucepan over medium heat. Use a light-colored pan, or you will struggle to see the caramelization of the milk solids and might burn them. Once the butter melts, cook for around 3-4 minutes, regularly whisking. Add the milk powder (if using) and whisk until it turns deep amber. 140 g unsalted butter, 1 tbsp milk powder
- Pour the browned butter and all the browned bits, into a large heat-proof bowl. Allow it to cool at room temperature for about 10 minutes, then refrigerate until solidified but still soft enough to press a finger into it.
- Add the brown sugar and granulated sugar and vanilla to the butter and use an electric mixer to whip until lighter in color and fluffy. 100 g brown sugar, 50 g granulated sugar, 2 tsp vanilla paste or extract
- Add the egg whites and beat them in until well combined. 2 large egg whites
- In a separate bowl, sift together the flour, baking soda, baking powder and salt. Fold the dry ingredients into the wet mixture along with the chocolate chips until combined. 210 g all-purpose flour, ½ tsp salt, 1/2 tsp baking soda, 1/4 teaspoon baking powder, 160 g chocolate chips or chunks
- Chill the dough in the refrigerator for around 20 minutes before rolling. For longer chilling, roll the dough into balls after the 20-minute chill, then cover and refrigerate for up to 36 hours or freeze.
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Scoop the dough into 18 balls of around 1 1/2 Tbsp in size, and space them about 2 inches apart on the baking sheet. Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
theeee best recipe! i’ve been out of eggs & had egg white mix left over so thought i’d give it a try. absolutely my favorite recipe! the browned butter makes these cookies so yummy.