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!
Equipment
- 1 medium bowl
- 1 small pot
- 1 Whisk
Ingredients
- 1/2 cup (113g) salted butter browned to 93g
- 3/4 cup (150g) light brown sugar lightly packed
- 2 large egg whites room temperature or cold is fine
- 1 tsp vanilla extract
- 1 1/2 (180g) all-purpose flour spooned and leveled
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup (6oz) chocolate chips I do half mini, half dark
- pinch sea salt flakes for topping
Instructions
- Preheat the oven to 350F (177C) convection OR 325F (163C) conventional and line a large or two small cookie sheets with parchment paper.
- In a small pot, over medium-low heat, cook the butter for about 5 minutes, stirring intermittently until it begins to bubble and foam.1/2 cup (113g) salted butter
- Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl on top of the light brown sugar. Allow it to rest for a few minutes until it cools a little.
- Whisk the sugar and butter together aggressively for 1-2 minutes.3/4 cup (150g) light brown sugar
- Add in the egg whites and vanilla and whisk aggressively for 2-3 minutes, until it's smooth and has lightened in color.2 large egg whites, 1 tsp vanilla extract
- Add the flour, baking soda and salt and fold the cookie dough just until there are a few streaks left of flour.1 1/2 (180g) all-purpose flour, 1/2 tsp baking soda, 1/4 tsp fine sea salt
- Fold in the chocolate chips, just until they're evenly dispersed. Refrigerate the cookie dough for 30 minutes (or freeze for 15), just until it's firm enough to scoop and holds it's shape.1 cup (6oz) chocolate chips
- Split cookie dough into 9 cookies (2.5 ounces each), and bake one sheet on the middle rack for 10 minutes.
- Remove them from the oven, give the pan a quick tap on the counter and use a round biscuit cutter to scoot them around so they’re perfectly round. Return to the oven for 2-4 more minutes and repeat. The edges should be lightly browned and the top no longer wet.
- 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.pinch sea salt flakes
Nutrition
Calories: 265kcalCarbohydrates: 31gProtein: 1gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 223mgPotassium: 96mgFiber: 0.003gSugar: 29gVitamin A: 315IUCalcium: 33mgIron: 0.1mg
Tried this recipe?Let us know how it was!