Preheat your oven to 325°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

In a large bowl, place the oat flour, protein powder, baking soda, salt, and granulated sugar, and brown sugar, and whisk to combine well. Use the back of a spoon or a fork to break up any lumps in the brown sugar.

Create a well in the center of the dry ingredients, and add the butter and beaten eggs.

Use the back of the mixing spoon to press the wet ingredients into the dry ones, turning the dough over until the dry ingredients have been completely absorbed. The dough will be soft and sticky.

Add 4 ounces of the chocolate chips, and mix until evenly distributed throughout the cookie dough.

Using a spring-loaded ice cream scoop or two spoons, scoop the dough into portions a bit more than 1 1/2 tablespoons, each weighing about 2 1/4 ounces.

Roll each piece of dough into a round and place about 2-inches apart from one another on the prepared baking sheet.

Top the rounds of cookie dough with some of the remaining chocolate chips.

Place the baking sheet in the center of the preheated oven and bake until the cookies are set in the center and are just beginning to brown around the edges, about 9 minutes. They should still be very pale across the top and even a bit wet in the center. Over baking will make them taste dry.

Remove the cookies from the oven and allow to cool on the baking sheet until firm, about 5 minutes, then move to a wire rack to cool completely.