Soft, bakery-style chocolate cookies with pea protein powder folded into a cocoa-rich dough for a fudgy, kid-friendly texture.
ABy Annebala
Servings
12
1 cup all-purpose flour
0.33 cup unsweetened cocoa powder
0.5 cup vanilla pea protein powder
0.5 tsp baking soda
0.25 tsp salt
0.5 cup unsalted butter
0.75 cup light brown sugar
0.25 cup granulated sugar
1 piece egg
1 tsp vanilla extract
2 tbsp milk
0.75 cup semi-sweet chocolate chips
Calories
245 kcal
Protein
3g
Carbs
35g
Fat
12g
Fiber
2g
Sugar
23g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 350F and line 2 baking sheets with parchment.
Dry Mix
2. Whisk together all-purpose flour, unsweetened cocoa powder, vanilla pea protein powder, baking soda, and salt in a medium bowl.
1 cup all-purpose flour,
0.3 cup unsweetened cocoa powder,
0.5 cup vanilla pea protein powder,
0.5 tsp baking soda,
0.2 tsp salt
Dough
3. In a large bowl, beat unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy. Beat in the egg and vanilla extract, then mix in the milk.
0.5 cup unsalted butter,
0.8 cup light brown sugar,
0.2 cup granulated sugar,
1 piece egg,
1 tsp vanilla extract,
2 tbsp milk
4. Add the dry mixture to the wet mixture and stir just until a thick dough forms. Fold in the semi-sweet chocolate chips.
0.8 cup semi-sweet chocolate chips
Bake
5. Scoop the dough into mounds on the prepared baking sheets, spacing them apart. Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly soft.
6. Cool on the baking sheets for 10 minutes, then transfer to a rack to finish cooling. The cookies will stay soft and fudgy as they cool.
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