[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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Servings
2-3 Dozen
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Ingredients
- 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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Directions
- Preheat oven to 375°F. Prepare 1-2 baking sheets with parchment paper or aluminum foil.
- 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.
- 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.
- Fold in 1-cup of chips slowly, until evenly incorporated. Let dough chill in the fridge for 5-10 minutes to firm slightly.
- 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)
- 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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