1. Preheat your oven to 350 F (175 C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes).

3. Beat in the large egg and vanilla extract until they are fully incorporated into the butter and sugar mixture. Scrape down the sides of the bowl.

4. In a separate medium bowl, whisk together the all-purpose flour, protein powder, baking soda, and salt. Make sure there are no lumps of protein powder.

5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

6. Gently fold in the chocolate chips with a spatula until they are evenly distributed throughout the dough.

7. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.

8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.