Ingredients
Cookie Dough
- 45 g whey/casein protein powder (chocolate)
- 30 g all-purpose flour
- 10 g cocoa powder
- 72 g brown sugar substitute
- 42 g unsalted butter melted
- 1 large egg
- 45 g chocolate chips
- 1 g baking soda
- 1 pinch salt
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the melted butter, brown sugar substitute, and egg until well emulsified.
- Add the protein powder, flour, cocoa powder, baking soda, and salt. Stir until a thick dough forms.
- Fold in the chocolate chips using a silicone spatula.
- Divide the dough into two equal mounds on the baking sheet, leaving space for spreading.
- Bake for 14 minutes. The cookies will appear soft but will set as they cool.
- Let cool on the pan for at least 10 minutes before serving.
Nutrition
Notes
Protein choice matters: A whey/casein blend (like PEScience) is key for a soft, fudgy bite—100% whey tends to bake up dry and rubbery.
Do not overbake: Pull the cookies at 14 minutes even if they look slightly underdone in the center; they finish setting during the 10-minute cool.
Texture control: If your dough seems too soft (warm kitchen / very runny butter), chill it for 10 minutes before scooping so the cookies hold a thicker brownie-style center.