In a large mixing bowl, combine all the dry ingredients: all-purpose flour, Kodiak high protein flour, chocolate protein powder, granulated sucralose, and salt. Whisk together until well combined.
In a separate bowl, mix your wet ingredients: sourdough discard, unsweetened apple sauce, egg whites, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Fold in the chocolate chips until evenly distributed throughout the dough.
Cover the dough and refrigerate atleast 2 hours. This step is crucial - don't skip it!
Preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper.
Using a medium cookie scoop, portion out the chilled dough onto the prepared baking sheets.
Bake for 8-10 minutes, ntil the cookies are set.
Remove from the oven and immediately sprinkle with flaky sea salt - this makes all the difference!
Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in the refrigerator, in an airtight container, for up to 2 weeks.