Dark Chocolate Chunk & Almond Protein Cookies
Someone once asked me what the difference between chocolate CHIP and chocolate CHUNK protein cookies is, “aren’t chips also chunks?” Well… technically yes. But chocolate chips are the ones you usually buy in ‘chip shapes’ (i.e. like mini kisses or just buttons) whereas chocolate chunks are just knife- or hand-chopped pieces of chocolate. They look like this. I personally much prefer using chunks when I make cookies because a) the cookies end up looking more homely/rustic, b) you get a lot more chocolate-melting action per cookie, and c) the world of chocolate chips is pretty limited (you can usually just buy milk, white, or dark chocolate chips) whereas if you ‘chunk-up’ your own chocolate, you can use any and all types of chocolate!
This recipe was featured as a guest post by yours truly at Greatist.com (wooooo!!!!!!!!) You can find the link here. I really hope you guys make these cookies because oy… they were delicious! You can use chips. Or chunks. Or heck, you can skip the two and just use walnuts or throw in some seeds. Just make them, OK? I promise they’ll melt your heart much like they did the chocolate chunks inside them.
Macros per cookie (out of five): 148kcals, 9g protein, 4g carbs (out of which 2g is fiber) and 11g fat.
PS: Do sample your cookie dough before you bake your cookies to make sure that the batter is sweet enough – and to appease the cookie-dough-loving beast within you. Please be warned though: You’ll want to eat it all. Try not to (because the cookies are worth waiting for) but if you do, hey, don’t worry about it: it happens to the best of us, hehe.