Chips Ahoy Chewy Chocolate Chip Cookie

Name: Chips Ahoy Chewy Chocolate Chip Cookie
Cuisine: American
Ingredients: 1 Whole Egg; 30g or 2tbsp Plain Nonfat Greek Yogurt; 21g or 1.5tbsp Light Butter, Melted; 24g or 2tbsp Brown Sugar Substitute (I used Swerve); 4mL or 1tsp Vanilla Extract; 25g or 3tbsp + 1tsp All Purpose Flour; 20g or 2/3 Scoops Vanilla Casein Protein Powder; 60g or 5tbsp Granular Sugar Substitute (I used Swerve); 3g or 0.5tsp Baking Soda; 1g or 0.5tsp Salt; 14g or 1tbsp Mini Chocolate Chips

8 steps

50 Cals, 5g Carbs, 1g Fat, 5g Protein: Per Cookie

Updated at: Fri, 20 Jun 2025 15:44:53 GMT

Nutrition balance score

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Ingredients

18 servings

1whole egg

30gNonfat Greek Yogurt

21gLight Butter

Melted

24gBrown Sugar Substitute

I used Swerve

4 mLVanilla Extract

25gAll Purpose Flour

20gVanilla Casein Protein Powder

60gGranular Sugar Substitute

I used Swerve

3gBaking Soda

1gSalt

14gMini Chocolate Chips

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Grab a mixing bowl. Add ingredients for wet ingredients. Mix.

Step 3

Grab another mixing bowl. Add ingredients for dry ingredients. Mix.

Step 4

Combine wet ingredients with dry ingredients. Mix thoroughly and avoid clumping. Add ingredients for mix-in. Mix again.

Step 5

Add cookie dough to fridge for 15 minutes.

Step 6

Grab cookie sheet. Spray with cooking spray or add parchment paper (make them into small cookies they will expand a lot while baking).

Step 7

Add splash of water on hands and flatten them.

Step 8

Bake at 350 degrees for 7-8 minutes (take out slightly underdone as they will cook out of the oven). Use mini circular cookie cutter to shape cookies. Then enjoy!

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