Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) vanilla whey protein powder
  • 1/2 cup (65g) almond flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for garnish)

Instructions:

  1. Heat the Oven. Preheat to 350°F (175°C) and line your sheet with parchment paper. Note: A hot oven ensures the cookies set quickly so they don't spread too thin.
  2. Blend the Sugars. Whisk the melted butter, brown sugar, and granulated sugar in a bowl. Whisk until the mixture looks smooth and the sugar crystals start to dissolve.
  3. Add the Binding. Beat in the egg and vanilla extract. Mix until the batter is glossy and looks slightly fluffy.
  4. Sift the Drys. Sift in the vanilla whey protein powder, almond flour, baking soda, and salt. Note: Sifting protein powder is a must because it loves to form clumps that won't disappear during baking.
  5. Combine Gently. Fold the dry ingredients into the wet base using a spatula. Stop the moment you see no more streaks of flour; overmixing can make whey protein cookies rubbery.
  6. Fold in Chips. Gently stir in the semi sweet chocolate chips until evenly distributed.
  7. Scoop the Dough. Use a tablespoon to scoop 2 tablespoons of dough per cookie onto the sheet. Leave about 2 inches of space between them.
  8. Bake and Watch. Bake for 8-10 minutes. Remove them when the edges are golden but the centers still look soft and slightly wet.
  9. The Final Touch. Immediately sprinkle with flaky sea salt if you like that sweet salty combo. Let them cool on the pan for 5 minutes to firm up.