Combine the wet ingredients in a large bowl: crack in the eggs, add the peanut butter, sugar, and vanilla. Stir until the mixture is glossy and fairly smooth — a few small streaks are fine.

Add the protein powder, baking soda, and the pinch of salt. Fold until the mixture is evenly combined and thick. The dough should be dense but scoopable; if it looks dry and crumbly, beat a touch more until it holds together.

Stir in the chocolate chips so they’re distributed through the dough. You want visible chips on the surface of the dough but not a paste of chips.

Scoop tablespoon-sized portions onto a lined baking sheet, spacing them so they won’t merge. Flatten each mound gently with the back of a spoon — they won’t spread much but a slight press helps them bake evenly.

Bake until the edges look set and the tops have a few small surface cracks. The centers should remain slightly soft when you touch them lightly; they will firm as they cool.

Remove from the oven and let cool on the sheet for a few minutes before transferring to a rack.

Cool completely before storing. Proper cooling helps the interior set and prevents the cookies from feeling overly soft or gummy in the middle.