Egg White Chocolate Chip Cookies
Use leftover egg whites to make chocolate chip cookies! With the brown butter, brown sugar and all the chocolate chips, no one will know they’re made with just egg whites!

Why Youโll Love These Egg White Chocolate Chip Cookies
- It uses all of our leftover egg whites from other recipes we baked.
- The browned butter and brown sugar give the cookies extra flavor and color thatโs otherwise missing from the lack of egg yolk.
- Quick and easy, you want your cookie now? You donโt have to wait until tomorrow to have it ๐
This recipe is adapted from my small-batch chocolate chip cookies. To replace the egg with just egg whites I tweaked it slightly so weโre not losing any flavor, texture or color. Itโs basically like the opposite of my egg yolk chocolate chip cookie recipe, so if you have left over egg yolks, check that one out!
For other cookie lovers we have tons to choose from like chocolate chip pecan cookies, white chocolate oatmeal raisin cookies, cookies and cream cookies, chocolate chip pistachio cookies. I donโt know why, but lately every time I read โcookieโ I think of when I was a kid and we would see the cooooookie crisp commercials with the wolf, anyone with me? lol

Ingredients:
- Flour: I just used all-purpose flour for this recipe however, I HIGHLY recommend using a digital scale, as over-measuring the flour is the most common baking mistake and may result in dry cookies.
- Sugar: Iโm going to spare you my whole rant on sugar lolโฆ I used JUST light brown sugar for these cookies and I donโt recommend substituting it. Granulated sugar makes these cookies super pale and dark brown sugar is too dark and molasses-y. However, you could do half dark brown sugar and half granulated sugar as that would be the equivalent of light brown sugar.
- Reducing the amount will alter the texture of the cookies as well so I donโt recommend reducing it.
- Butter: I LOVE using salted butter in cookies! For this recipe I brown the butter to add color and flavor that might be missing since we donโt have egg yolks.
- Egg: I used 2 large egg whites in this recipe – they can be cold or room temperature.
- Vanilla: Donโt underestimate the power of vanilla extract in a cookie recipe. I donโt put it in everything that I make but for cookies itโs essential.
- Baking soda: just baking soda, no baking powder. I usually use baking powder, but baking soda will help the cookies spread wider and make them brown a little more in the oven.
- Salt: I like sea salt but any salt works.
- Sea Salt Flakes: I would say this is optional but Iโm not sure we can be friends if you donโt add extra sea salt flakes on top of your cookie lol
- Chocolate chips: I like to use a mix of minis, dark chocolate and milk chocolate chips (or even white chocolate). The recipe can also be made with chopped baking chocolate but the cookie will spread a tiny bit more and take a little longer to set/cool after baking.

Step-By-Step Instructions
Step 1: Brown the butter: Place butter into a medium-size saucepan and heat it over medium-low heat. Stir occasionally.
- If the butter is cold, cut it into cubes first
Step 2: As the butter begins to bubble and foam, stir continuously. You’ll need to scrape the solids off the bottom of the pan. The milk solids will start to settle and darken.

Step 3: Remove it from the heat and continue stirring and pour it over the light brown sugar. Then let it cool for a few minutes (you can pop it in the fridge for 5-10 minutes).
Step 4: Whisk the sugar and butter aggressively for 1-2 minutes then add in the egg whites and vanilla and continue whisking until smooth.


Step 5: Add the flour, salt and baking soda and fold the cookie dough just until there are a few streaks left of flour.

Step 6: Fold in the chocolate, just until they’re evenly dispersed, then refrigerate the cookie dough, until itโs firm enough to scoop.

Step 7: Split cookie dough into 9 small cookies and bake for 10 minutes.

Step 8: Remove from the oven, tap the counter with the cookie sheet. Use a biscuit cutter to round your cookies and return to the oven for 2-4 minutes. Repeat if needed.
Step 9: Sprinkle with sea salt flakes on top and allow them to rest for at least 10 minutes on the pan before transferring off the cookie sheet

How To Get Perfectly Round Cookies
Most cookies bake a little bit uneven around the edges, especially if the dough is soft and not refrigerated before baking. To get your cookies perfectly round, as soon as you remove them from the oven, use anything round like a biscuit cutter/cup/mug, etc. to scoot the cookies around within the circle.
Be gentle so you donโt break the soft cookie but you have to be quick and do it as soon as the cookie comes out of the oven, before the edges set.

How To Bake These Cookies (Convection And Conventional)?
I always bake in a convection (fan) oven but when I took some polls on instagram, most of you said you either donโt have one or you donโt know how to use your convection oven. So since I developed ALL my recipes in a 350F convection oven, I decided to experiment with a conventional.
If you donโt know the difference, a convection oven has a fan that circulates the heat more evenly. This usually results in a quicker bake, so always do less time if youโre unsure and it also gives a more even browning. If youโre not used to it, the change can be frustrating.
Baking with a convection oven (fan)
Bake 2.5 oz cookies at 350F (177C) for 12-14 minutes
Baking with a conventional oven (no fan)
Bake 2.5 oz cookies at 325F (163C) for 14-16 minutes
How To Customize Egg White Cookies:
- Swap 1/4 cup of the flour for cocoa powder to make them chocolate
- Use white chocolate and/or freeze dried fruit like I did my strawberry white chocolate cookies
- Swap half the chocolate chips for any kind of nuts
- Swap half or all of the chocolate chips for oreos, reeseโs, marshmallows, etc.

Frequently Asked Questions
The cookie dough is pretty soft so youโll want to refrigerate the cookie dough for 30 minutes (or freeze 15 minutes), until itโs scoopable. Then scoop it out and refrigerate the cookie dough balls on a plate or tray until theyโreย firm.ย
Now place them in a ziplock bag and freeze. To bake, remove them from the freezer as the oven is preheating and bake 325 F convection (fan) OR 300 F conventional (no fan) for 14-17 minutes or remove them a few hours in advance, bring them back to room temperature and bake like you would fresh.ย
I havenโt tested egg free cookies but you can make these cookies with dairy free butter and dairy free chocolate.ย
I have tested my base cookie dough recipes with 1:1 substitute for King Arthur and Bobโs Red Mill Gluten-Free Flour Blends so I would assume it would work with these too. The cookies turnout perfectly, they just have a traditional gluten-free flour flavor which is a little earthy/nuttier.ย
As I mentioned before, I like to use a mix of dark chocolate and milk chocolate chips (or even white chocolate). I used half mini and half dark chocolate chips. But swap in your favorites!
You can! You would get about 18 cookies 2.5 oz each.
How To Store Egg White Chocolate Chip Cookies
Place the cookies in a ziplock bag and keep them at room temperature for a few days. They obviously will dry out a little more the longer you leave them but I just pop them in the microwave for like 5-10 seconds before eating.
You can also freeze them after theyโre baked and just thaw or microwave before eating.
Thanks so much for reading todayโs post, if you have any questions just comment down below.

If you make these egg white chocolate chip cookies, I would love it if you left a star rating for it in the recipe card.
As always, have a blessed day and happy baking!
Love, B
So many recipes to use egg whites are just meringue cookies that commandeer your oven for hours and hours. I had made a custard recipe and had a bunch of leftover egg whites, and this was the perfect remedy! The whole recipe took less than an hour, and they have an amazing fluffy crumbly texture. This is my new go-to for using up egg whites!
So glad you liked it Hilary! Itโs def more convenient than making meringues nonstop. Speaking ofโฆ I have 12 egg whites in my fridge right now too ๐คฃ
Absolutely delicious!
I usually dont comment on recipes but these cookies are really great. I had two left over egg whites after making a hollandaise sauce and wanted to use them up. I love these cookies and they have the perfect amount of chocolate. The step when adding the egg whites,.. I beat them on the couch for a couple of minutes untill the batter had ribbons that would not disappear back into batter. I also rested the dough a couple of hours in the fridge.
These cookies are amazing! Love the brown butter notes. So good!
Made these, added butterscotch and m&mโs with the chocolate chips. OH my GAWD. Chewy, salty and sweet! Amazing! Thank you! Do not skip the added salt on the top!
Appreciate this recipe as I only have egg whites and no eggs and am craving cookies so bad! Would you advise on how to properly substitute unsalted butter? Should I just add some extra salt?
Hi Gloria, sorry I just saw this, yeah I would just add a little extra pinch of salt!
I made these cookies exactly to the recipe and my family members told me they had no flavor, and they were bitter.