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Protein Chocolate Chip Cookies | Easy High Protein Dessert

Protein Chocolate Chip Cookies

Soft, chewy chocolate chip cookies made with vanilla protein powder for a high protein dessert that bakes up in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour (120g)
  • 1/2 cup vanilla protein powder (about 55g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/3 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 2 tablespoons milk plus more as needed

Method
 

  1. Preheat and prep pans: Preheat the oven to 350°F and line two baking sheets with parchment paper. Having the pans ready keeps the scooped dough from sitting out too long before baking.
  2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar and granulated sugar with a hand mixer until pale and fluffy, about 2 minutes. This step traps air that helps the cookies hold a soft center.
  3. Add egg and vanilla: Beat in the egg and vanilla extract until the mixture looks smooth and slightly glossy. Scrape down the sides of the bowl so everything mixes evenly.
  4. Whisk the dry ingredients: In a separate bowl, whisk together the flour, vanilla protein powder, baking soda and salt until no clumps remain. This keeps pockets of protein powder from clumping in the finished dough.
  5. Combine wet and dry: Add the dry ingredients to the butter mixture in two batches, stirring just until the flour disappears. Overmixing at this stage can make the cookies tough.
  6. Adjust the dough moisture: If the dough feels crumbly and won't hold together when pressed between two fingers, add milk one tablespoon at a time. Stop as soon as the dough holds its shape without cracking.
  7. Fold in chocolate chips: Stir in the chocolate chips with a spatula until they're spread evenly through the dough. Save a few chips to press on top of the dough balls for a bakery-style look.
  8. Scoop the dough balls: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart. Roll each into a rough ball with your hands if the dough is sticking to the scoop.
  9. Let the dough rest: Let the scooped dough sit for 10 minutes while the oven finishes preheating. This gives the protein powder time to fully absorb the moisture in the dough.
  10. Bake until edges set: Bake for 10 to 12 minutes, until the edges turn golden and the centers still look soft and slightly puffed. The centers will continue to set as the cookies cool.
  11. Cool on the baking sheet: Let the cookies cool on the baking sheet for 5 minutes, since they are too soft to move straight out of the oven. They firm up quickly during these first few minutes.
  12. Transfer to a wire rack: Move the cookies to a wire rack to finish cooling completely before storing. This keeps the bottoms from steaming and turning soggy.