[vc_row orderby=”” order=”ASC” columns=”2″ ids=”271, 273, 274, 272, 297″ number=”” hide_empty=””][vc_column][vc_empty_space height=”18 px”][vc_custom_heading text=”Chocolate Chip Cookies made with Egg Whites” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator][vc_row_inner][vc_column_inner width=”1/3″][vc_column_text]

Prep Time

15 Minutes

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Bake Time

8-12 Minutes

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2-3 Dozen

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  • 2-1/2 cups All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 sticks of butter, melted
  • 1-cup light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup Egg Whites
  • 1-1/2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips

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  1. Preheat oven to 375°F. Prepare 1-2 baking sheets with parchment paper or aluminum foil.
  2. In a large mixing bowl, combine all the dry ingredients (flour, sugar, brown sugar, baking soda, and salt). Measure out egg-white and fold into dry mixture with wooden spoon or spatula, followed by the vanilla.
  3. Melt 2 sticks of butter in 15-sec bursts in a medium glass bowl. (Should take 45-60 seconds). Fold into the large mixing bowl, until the dough has formed and all ingredients are combined. The dough should be moist and not cling to sides of the bowl.
  4. Fold in 1-cup of chips slowly, until evenly incorporated. Let dough chill in the fridge for 5-10 minutes to firm slightly.
  5. Using a teaspoon, measure out small amounts of dough and form 1 to 2 inch sized dough-balls on the prepared cookie sheets. (For extra moist and soft results, allow dough balls to chill for up to an hour, or pop into the freezer for 5-10 minutes)
  6. Bake for 8-12 minutes or until lightly browned (Smaller dough-balls will take less time). Cool on baking sheets 2 minutes; transfer to wire rack to cool completely. Store in an airtight container at room temperature to enjoy later!

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