High Protein Chocolate Chunk Cookies Recipe
These High Protein Chocolate Chunk Cookies (Soft Centers, Crispy Edges & Bakery Style) deliver everything you want in a cookie—rich flavor, gooey chocolate, and perfect texture—while supporting your protein goals. They’re easy to make, meal-prep friendly, and genuinely satisfying without feeling like a compromise.
Ingredients
- Unsalted Butter: 125g softened
- Brown Sugar: 100g
- White Sugar: 75g
- Egg: 1 medium ≈ 50g without shell
- Vanilla Extract: 1 tsp
- All-Purpose Flour: 240g
- Protein Powder whey-casein blend: 60g
- Baking Powder: 1½ tsp
- Baking Soda: ½ tsp
- Salt: ½ tsp
Chocolate Chunks (total 200–250g)
- 120 g milk chocolate for sweetness & melt
- 80 –120g dark chocolate for richness & contrast
Instructions
- In a bowl, cream softened butter with brown sugar and white sugar until smooth and creamy
- Add the egg and vanilla extract, then mix until the mixture becomes glossy and well combined
- In a separate bowl, mix flour, protein powder, baking powder, baking soda, and salt until evenly combined
- Gradually add the dry ingredients into the wet mixture, mixing gently until just combined
- Fold in chopped milk and dark chocolate chunks evenly throughout the dough
- Place the dough in the freezer for 20–30 minutes to firm up and improve texture
- Preheat the oven to 180°C and line a baking tray with parchment paper
- Scoop equal portions of dough and place them onto the tray with space between each cookie
- Bake for 18–20 minutes until edges are golden and centers remain slightly soft
- Let the cookies cool on the tray for a few minutes before transferring to a rack
- Serve warm for the best gooey texture