WunderGrubs
Small Batch Chocolate Chip Cookie Recipe
Small Batch Chocolate Chip Cookie Recipe
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Ooey, gooey fun perfect for family night.
INGREDIENTS
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 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
1/4 teaspoon baking powder
1/2 teaspoon salt
2-3 tablespoons WunderGrubs protein powder
1 cup semi-sweet chocolate chips
1 cup semi-sweet chocolate chips
INSTRUCTIONS
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Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
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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.
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Mix in the egg or aquafaba and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
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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.
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Cover tightly and transfer to the freezer to chill for 10 minutes.
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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.
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Bake for 9 to 11 minutes or until the edges of the cookies are lightly golden brown and the tops are set.
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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.
- Once cool, serve and enjoy!
NOTES
Store cooled cookies in an airtight container at room temperature for up to one week.

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