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!
Egg whites entrap more air while contributing more water, encouraging steam and gluten formation: perfect conditions for lean cookies that are thick and puffy. Cakey. Yolks cut the water and throw in fat, hindering both gluten development and aeration, producing cookies that are dense, tender, and rich.
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 don’t 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 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, reese’s, marshmallows, etc.
The cookie dough is pretty soft so you’ll want to refrigerate the cookie dough for 30 minutes (or freeze 15 minutes), until it’s scoopable. Then scoop it out and refrigerate the cookie dough balls on a plate or tray until they’re firm. 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.
I haven’t tested egg free cookies but you can make these cookies with dairy free butter and dairy free chocolate.
I have tested my base cookie dough recipes with 1:1 substitute for King Arthur and Bob’s 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.
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.
Chocolate Meringue Cookies from @IlRifugioPerfetto AKA The Perfect Refuge
FAQ
What does egg whites do in baking?
Why use egg white instead of whole egg?
Can I substitute egg whites in a cookie recipe?