Protein Packed Chocolate Chip Cookies
Soft, chewy cookies with gooey chocolate chips. Ready in 30 minutes.
Equipment
- 1 Mixing bowl (large)
- 1 Baking sheet (parchment-lined)
- 1 Cookie Scoop (optional)
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla; mix until combined.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients; mix until just combined. Stir in chocolate chips.
- Scoop dough onto the prepared baking sheet (2-inch apart). Bake for 9–11 minutes, or until edges are golden.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
-
Chill dough for 30 minutes before baking for thicker, chewier cookies.
-
Store leftovers in an airtight container for up to 5 days.
-
Freeze unbaked dough for up to 3 months.