Double Chocolate High Protein Cookies
Rich, fudgy double chocolate cookies that taste like the real thing, with 6.5 grams or more of protein each and no protein powder. Cottage cheese, bread flour, and cocoa do all the work, so they have nearly half the fat and 30 percent less sugar than a classic double chocolate cookie. You cannot taste the cottage cheese at all.
Servings: 14 cookies
Calories: 243kcal
Equipment
- Food processor blender
- Stand Mixer hand mixer/spoon
- Mixing bowls
- Baking sheet
- Parchment paper
- kitchen scale
- Cooling rack
Ingredients
- 250 grams cottage cheese blended smooth (1 cup plus 2 tablespoons)
- 25 grams butter softened (2 tablespoons)
- 32 grams peanut butter 2 tablespoons, see notes for nut free swap
- 150 grams brown sugar packed (3/4 cup)
- 50 grams granulated sugar 1/4 cup
- 2 egg yolks
- 2 teaspoons vanilla extract
- 215 grams bread flour 1 3/4 cups
- 50 grams natural cocoa powder 1/2 cup
- 1 to 1.5 teaspoons instant coffee
- 3/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
- 200 grams chocolate chips or chunks 1 cup plus 2 tablespoons, plus a small handful reserved for the tops
- Granulated sugar for rolling (about 1/4 cup)
Instructions
- Add the cottage cheese and vanilla to a food processor or blender and blend. Add the cocoa powder and puree until completely smooth and blended in. This blooms the cocoa into the moisture and deepens the chocolate flavor. Set aside.
- In a stand mixer, beat the softened butter, peanut butter, and both sugars together for about one minute, until combined. Scrape down the bowl.
- Add the egg yolks and mix until incorporated. Add the pureed cottage cheese mixture and mix until combined.
- In a separate bowl, whisk together the bread flour, instant coffee, baking soda, cornstarch, and salt.
- Add the dry ingredients to the wet and gently mix just until the dough comes together and looks shaggy. Do not overmix.
- Add the chocolate chunks/chips and mix until just incorporated, holding back a small handful for the tops.
- Chill the dough at least 1 hour, ideally overnight.
- Scoop the dough into thick mounds, about 70 grams each. Let each one form a firm ball, press a few chocolate chunks onto the top, then dip the top into granulated sugar. Place sugar side up on a lined baking sheet and gently press down into a thick disc.
- Bake at 350 degrees Fahrenheit for 10 to 12 minutes, until the edges are set but the centers still look slightly underdone. Don't over bake.
- Let the cookies set on the pan for a few minutes before moving them to the cooling rack. They will firm up as they cool.
Notes
Nut free swap: These cookies are tree nut free. To make them peanut free as well, replace the 32 grams (2 tablespoons) of peanut butter with an equal 32 grams (2 tablespoons) of softened butter, bringing the total butter to about 55 grams (4 tablespoons). The cookies will be very slightly richer and just as delicious.
Cocoa powder: This recipe is balanced for natural cocoa powder, which is acidic and activates the baking soda on its own. If you only have Dutch process cocoa, which is pH neutral, use 1/2 teaspoon baking soda plus 3/4 teaspoon baking powder instead.
Storage: Store in an airtight container at room temperature for about three days. After that, the moisture from the cottage cheese can make them turn a little overly fudgy, so move them to the fridge to store beyond three days.
