Step 1

Add all of the dry ingredients to a large bowl and whisk together to avoid clumping. Add the butter, vanilla extract, and milk, and use a silicone spatula to mix everything together until a dough forms. Note that if you use a pure whey protein that you can omit the milk since the dough will be stickier.

Step 2

Add about 2/3 of your chocolate chips (about 10g) to your dough and fold them in, then add your dough to the fridge for one hour to set.

Step 3

Preheat your oven to 350 degrees F. Take the dough out of the fridge and add it to a baking sheet with either parchment paper or a silicone baking mat.

Step 4

Create a cavity in the middle of your dough to add the rest of your chocolate chips to, then close it up back into a ball so the chocolate chips are in the center. Slightly press the dough down to form a large cookie shape, being careful not to press the dough down too much (reference the notes above).

Step 5

If desired, top with some additional chocolate chips, then add to oven and bake for 12 minutes.

Step 6

After 12 minutes, remove from the oven and let the cookie sit on the baking sheet for another 15 minutes or so. This will allow the cookie to firm up inside.

Step 7

Transfer the cookie to a cooling rack and let it sit for about 45 minutes before digging in! Note that you do not have the wait this full length if you’re impatient, but the extra time allows the texture to truly set into what we want.