Small Batch Chocolate Chip Cookies

Ooey, gooey fun perfect for family night. 


 Prep Time 15-20 minutes
 Cook Time 12 minutes
 Chill Time 10 minutes
 Total Time 37-42 minutes
 Servings 20-24 small-to-medium cookies 
1/2 cup unsalted butter softened
1/2 cup light brown sugar packed
1/2 cup raw granulated sugar
1 large egg at room temperature or 1 tablespoon aquafaba
1 teaspoon pure vanilla extract
1.5 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
 2-3 tablespoons WunderGrubs protein powder
1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  2. In a medium-sized mixing bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together for 1.5 to 2 minutes or until well combined.
  3. Mix in the egg or aquafaba and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
  4. Add the flour, baking soda, and salt and mix until just combined. Then, mix in the grub protein and semi-sweet chocolate chips on low-speed until fully incorporated into the cookie dough.
  5. Cover tightly and transfer to the freezer to chill for 10 minutes.
  6. Using a 1 or 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet, making sure to leave a little room between each one.
  7. Bake for 9 to 11 minutes or until the edges of the cookies are lightly golden brown and the tops are set.
  8. Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
  9. Once cool, serve and enjoy!


Store cooled cookies in an airtight container at room temperature for up to one week.