 Dark and fudgy, and absolutely loaded with chocolate chips!
Preheat oven to 375.
Melt chocolate and butter together over very low heat or in microwave. Stir together.
While the chocolate and butter are melting, measure the almond meal, vanilla whey protein, baking soda, and salt, and stir together.
In a medium mixing bowl, using an electric mixer, beat the butter and chocolate mixture with the Splenda, eggs, and vanilla extract, till very well blended.
Add the dry ingredients and sour cream, about 1/3 at a time, alternating between the two.
Now add the chocolate chips, and mix to blend.
Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool on sheets for a few minutes before tranferring to wire racks. Store in a container with a tight lid.
Yield: 36 cookies, each with: 127 Calories, 9g Fat, 6g Protein, 6g Total Carbohydrates*, 4g Dietary Fiber*. *Net Carbs per cookie 2 grams.
Note: Feel free to add a half a cup of chopped walnuts, too, to play up the similarity to brownies.
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