Chocolate Fudge Cookies (Whey Protein)

Makes : 2 dozen cookies

3/4 cup + 2 Tablespoons Vanilla whey protein powder *
1/3 cup cocoa powder
3 Tablespoons ground almonds
1/2 teaspoon baking soda
1/8 teaspoon salt
4 oz (1/2 cup) unsalted butter
1 1/4 cup granulated Splenda
1 large egg
1 teaspoon vanilla extract
2 oz unsweetened baking chocolate, finely chopped **
2 Tablespoons heavy whipping cream

1 recipe chocolate chunks (below)

In a small bowl sift cocoa, then add whey, ground almonds, baking soda, and salt. Set aside.
In a small sauce pan heat cream till right before boil. Take off heat and add chocolate. Stir till all melted and smooth. Set aside to cool. In mixer with paddle attachment cream butter on MED/HIGH speed till shiny and holds peaks. Add splenda, mix till in combined. Add egg, then vanilla and beat till smooth.
Add the cocoa/whey/almond mixture and mix on med speed till combined. Beat in your chocolate/cream mixture you made earlier. Mix on Med/High speed till mixture comes together and is smooth. Fold in chocolate chunks by hand. Put cookie dough in to an air tight container and place in refrigerator till dough is firm and easy to work with (at least 1 hour)

Preheat oven to 325F. Line cookie sheet with parchment paper. Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball. Press down cookie with palm of your hand, just enough to flatten slightly. Bake @ 325F for 8-10 mins

Nutritional Information per cookie: 

Calories: 87, Carbohydrate: 4.08 g, Sugars: 0.12 g, Fiber: 1.32 g, Net Carbohydrates: 2.76 g, Protein: 3.39 g, Fat: 7.84 g

Chocolate Chunks

2 oz unsweetened baking chocolate, finely chopped **
1 teaspoon shortening or butter
1/4 cup splenda

Line a small bowl with parchment, set aside. Chop Chocolate, put in a heatproof bowl with shortening or butter. Microwave for 30 seconds. Take out stir. Put in for another 30 seconds. Take out stir again & add splenda. Microwave for another 20-30 seconds till all melted and smooth. Pour chocolate mixture into prepared bowl and put in freezer for 10-15 mins. Take out and chop in chunks.

*this is 2 scoops for me. Each scoop is 31 grams each.

** I use bakers unsweetened chocolate, but if you don’t mind A LITTLE added sugar, then you can use a 85% cocao chocolate(like Lindt) just be sure to adjust your nutritional information. The Lindt chocolate would definitely create a more smoother/sweeter cookie. Unsweetened has a more bitter taste. Unsweetened bakers chocolate has 9g carb per square (28g/1oz) – 4g of which is fiber and 0g sugar and something like the Lindt 85% cocao bar (3 squares/30g) has 6g carb per – 2g of which are fiber and 4g sugar. So it’s really up to you what you would rather use and if you don’t mind the sugar. I do so I use unsweetened.

Link to Original Recipe