Double Chocolate Fudgy Egg White Brownie Cookies

These double chocolate fudgy egg white brownie cookies are just like a gooey chocolate brownie, but in cookie form. They have chocolate chips mixed in and on top and are baked just long enough to give you that perfect, fudgy brownie center.

These cookies are filled with delicious chocolate flavor with both cocoa powder and chocolate chips. Before baking they get a sprinkle of flaky sea salt on top to really bring out that chocolate flavor, making these hard to pass up!

For more cookie recipes, try: Snickerdoodles Without Cream of Tartar, Simple Peanut Butter Cookies with Chocolate Chips (No Flour) or Peanut Butter Chocolate Chip Oatmeal Cookies with Applesauce.

Jump to:

• Why You Will Love These
• Ingredient Notes
• Step by Step Instructions
• Expert Tips
• FAQ
• Storing and Freezing
• Other Recipes to Try
• Recipe

Why You Will Love These

• The chocolate. These cookies are filled with the best chocolate flavor. This recipe uses Dutch process cocoa powder and semisweet chocolate chips. If you are a chocolate lover, this is the best cookie for you!
• The texture. These cookies get baked just until they are done, or just barely undercooked. This gives the centers that perfectly gooey and fudgy texture that we all love in a good brownie!
• They are easy. These can be made fairly quickly and only require a 10 minute chill time. From start to finish, you could have these cookies in your belly in about 30 minutes.
• The egg whites. Not only is this a great recipe to make if you have egg whites to use up, but it's also a couple calories less than a recipe using a whole egg!

Ingredient Notes

Here are notes about some of the ingredients needed for these fudgy chocolate brownie cookies.

• Cocoa powder: I prefer to use Dutch process cocoa powder in this recipe because of the rich color and delicious flavor. You could substitute unsweetened or natural if that is what you have on hand.
• Egg whites: This recipe calls for ½ cup egg whites, which is equal to the whites from about 4 eggs. You can use either egg whites that have been separated from yolks or egg whites from a carton.
• Oil: The recipe calls for vegetable oil, but you could substitute melted and cooled butter in its place.
• Vanilla: I prefer to use vanilla bean paste in baking but regular vanilla extract works just as good!
• Chocolate chips: For this recipe, semisweet chocolate chips are going to work the best. You could also use dark chocolate chips or chunks instead.
• Flake salt: The cookies get a little sprinkle of flake salt on the tops before baking. You can skip this if you prefer.

Step by Step Instructions

Here is how to make these delicious cookies with fudgy centers. See the recipe card below for full the ingredient list and instructions.

STEP 1: Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

STEP 2: In a medium sized bowl, combine the dry ingredients (flour, cocoa powder, baking powder and salt). Stir with a whisk to combine.

STEP 3: In a separate medium sized bowl, add the egg whites. Using a hand mixer, beat on medium speed just until starting to froth. This should take about 30 seconds.

STEP 4: Add the sugar, vegetable oil and vanilla. Beat on medium speed just until combined.

STEP 5: Add the flour mixture to the egg white mixture and beat on medium speed just until combined.

STEP 6: Fold in the chocolate chips using a rubber spatula.

STEP 7: Place the bowl with the cookie dough in the refrigerator for 10 minutes.

STEP 8: Using a medium cookie scoop (or about 1 ½ tablespoons), place dough on the prepared baking sheet leaving about 2 inches between each cookie. Give each dough ball a sprinkle of flake salt. Bake in the preheated oven for 9-11 minutes.

STEP 9: Remove cookies from the oven and top with additional chocolate chips, gently pressing them into the tops. Allow them to cool for 2 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Expert Tips

• Keep the bowl of dough in the refrigerator while baking batches of cookies in the oven. This will keep the dough cold and prevent it from spreading too much.
• Use a cookie scoop to portion out the dough. This is the easiest way to get uniform shaped and sized cookies.
• To get the perfect round cookie shape, you will need a round cookie cutter or a bowl that is slightly larger than the baked cookie. Immediately after removing them from the oven, place your round object over the cookie and scoot it around with the cookie inside, allowing the edges to form into perfectly round cookies.

FAQ

Storing and Freezing

Store baked cookies in an airtight container or zip top bag on the counter or in the refrigerator for up to 5 days.

To freeze baked cookies, store in an airtight container or zip top bag in the freezer for up to 3 months.

To freeze unbaked cookies, portion out the dough onto a baking sheet, sprinkle with flake salt and place in the freezer for 15-20 minutes. Once the dough balls are firm, remove from the freezer and place dough balls in an airtight container or zip top bag for up to 3 months. When ready to bake, remove from the freezer, place on a baking sheet and bake according to recipe instructions.

Other Recipes to Try

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