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A stack of three Egg White Chocolate Chip Cookies with melted chocolate chunks sits on a baking sheet lined with parchment paper, with more cookies and a blurred glass of milk in the background.

Egg White Chocolate Chip Cookies

Elien Lewis
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.
5 from 1 vote
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Prep Time 23 minutes
Cook Time 12 minutes
Resting time 30 minutes
Total Time 1 hour 5 minutes
Course Cookies, Dessert
Cuisine American
Servings 18
Calories 175 kcal

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.

Notes

Both metric and US cup conversions are provided. Use the toggle in the recipe card to switch between the two.
I’ve slightly changed the method for browning the butter. Instead of mixing cooled and melted browned butter directly into the dough, you now chill the browned butter first until it’s solid but still soft enough to cream smoothly with sugar.

Nutrition

Serving: 1cookieCalories: 175kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 111mgPotassium: 58mgFiber: 0.3gSugar: 13gVitamin A: 201IUVitamin C: 0.04mgCalcium: 22mgIron: 1mg
Keyword brown butter, Brown Butter Chocolate Chip Cookies, Egg whites
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