Eliza's Make Ahead Chocolate Chip Cookies (for the freezer)
1 c butter
1 c sugar
1 c brown sugar, packed
2 eggs
2 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
1 c chocolate chips
Cream butter and sugars together. Add eggs and vanilla. Mix dry ingredients together, then mix in wet. Add chocolate chips. Freeze. Bake completely frozen at 350* for 10min. Let cool on pan.
3.5ouncesDark Chocolate (good quality) (chopped into small pieces)
2tablespoonssugar
2 1/2tablespoonscocoa unsweetened
1cup+ 1 tablespoon milk (2% or whole milk/divided)
1teaspooncorn starch
Instructions
In a small bowl whisk until smooth, 1/4 cup milk and cornstarch set aside.
Sift the cocoa into a medium bowl then add the sugar and whisk together, set aside.
In a small/medium pot heat 3/4 cups + 1 tablespoon milk until boiling reduce heat to low, start whisking and add the milk/cornstarch mixture then add the cocoa mixture slowly while continually whisking until smooth add the chopped chocolate and whisk for approximately 3 minutes. Serve immediately. Enjoy!
Tired of dry protein cookies that taste artificially sweetened? These chocolate chip protein cookies taste just like the real thing but with added protein!
CourseDessert
CuisineAmerican
Keywordchocolate chip protein cookies, oatmeal cookies, protein cookies
Prep Time10minutesminutes
Cook Time9minutesminutes
Total Time19minutesminutes
Servings20cookies
Calories103kcal
AuthorEmily Grace
Ingredients
2cupsold-fashioned oats(not quick cooking)
30gramsprotein powder(approx. 1/4 cup)
1tspbaking soda
1/4tspsalt
6tbspunsalted butter, softened
1tspvanilla extract
1egg
1/2cupgranulated sugar
1/4cupsemi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees F.
Use a food processor to finely grind 1 cup of the oats into a flour.
Combine ground and whole oats, protein powder, baking soda, and salt in a small bowl. Set aside.
In a large mixing bowl, cream together the softened butter and sugar.
Add egg and vanilla to the mixing bowl, mix until combined.
Slowly incorporate the dry ingredients into the mixing bowl.
Stir in the chocolate chips by hand.
Scoop cookies into balls onto a cookie sheet lined with parchment paper or a baking mat.
Slightly pat the cookies down with your hand, as they don't spread too much on their own.
Bake for 8-10 minutes, until the bottoms are just lightly starting to brown.
Notes
The amount of protein in the cookies will depend on the amount of protein in your protein powder.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
