High protein version
8T (heaping) protein powder
8T (heaping) flour
8T sugar
1t salt
1/2T baking powder
1T vanilla
10T oil
10T water
1 chocolate bar cut into pieces or 6T chocolate chips
Mix all ingredients in a bowl. The dough will be relatively solid - add more water if there are crumbs, add more protein powder if the dough is too sticky (it should come off your hands when you are shaping the cookies). Grease an oven pan, and place the cookies on it (1 spoonful per cookie, this makes about 24 cookies, the cookies will grow a bit so space them apart). Preheat the oven to 375F (180C), and bake for 20 minutes - leave them in the turned-off oven for longer if you like them more crispy. 
From http://vegetarian.about.com/od/vegancookierecipes/r/chocchipcookies.htm, modified by Corina
A smaller batch (makes about 24 cookies)
1 1/3C / 130g flour
1 t salt
1 t baking soda
1 t baking powder
1 t baking soda
1 t baking powder
3/4C / 75g sugar
1t vanilla
enough vegan milk to make a thick dough (maybe 1/4C, but mix in a little bit at a time until you get the right consistency)
1/2C / 112ml vegan margarine
12 oz / 400g vegan chocolate chips
A massive batch
2 3/4 C / 260g flour (use 130g Vital Wheat Gluten flour [Veganz seitan basis] to increase protein)
1 t salt
1 t baking soda
1 t baking powder
1 1/4 C / 250g maple syrup (+670kcal) or sugar (+850kcal)
1 t vanilla
~250ml milk (but probably much less): coconut (80kcal) or oat (chocolate: 130kcal + 2.3g protein) (enough to make it the right consistency - it sticks together and is not runny)
1 C / 225ml margarine (+1590kcal) or coconut butter (+1800kcal) (melted if not using a mixer)
12 oz / 400g vegan chocolate chips (Trader Joe’s, Sarotti Fondue Schokolade [+2188kcal, 20g protein])
(To reduce calories, replace margarine with milk)
Mix flour, sugar, salt, baking soda, baking powder with a mixer. Add margarine and vanilla. Add enough coconut milk to get it to the right consistency. Stir in chocolate chips. Drop spoonfuls of dough onto cookie sheet. Bake at 350 degrees F for ~10 minutes, until edges just start to brown.
Total (130g wheat gluten / 130g flour) = 117g protein, 880kcal from flour & seitan only
Per cookie (total / 25 cookies) =
5g protein
35kcal + 34kcal from sugar - or - 27kcal from maple syrup
+ kcal from chocolate chips, milk, and margarine
1 t salt
1 t baking soda
1 t baking powder
1 1/4 C / 250g maple syrup (+670kcal) or sugar (+850kcal)
1 t vanilla
~250ml milk (but probably much less): coconut (80kcal) or oat (chocolate: 130kcal + 2.3g protein) (enough to make it the right consistency - it sticks together and is not runny)
1 C / 225ml margarine (+1590kcal) or coconut butter (+1800kcal) (melted if not using a mixer)
12 oz / 400g vegan chocolate chips (Trader Joe’s, Sarotti Fondue Schokolade [+2188kcal, 20g protein])
(To reduce calories, replace margarine with milk)
Mix flour, sugar, salt, baking soda, baking powder with a mixer. Add margarine and vanilla. Add enough coconut milk to get it to the right consistency. Stir in chocolate chips. Drop spoonfuls of dough onto cookie sheet. Bake at 350 degrees F for ~10 minutes, until edges just start to brown.
Total (130g wheat gluten / 130g flour) = 117g protein, 880kcal from flour & seitan only
Per cookie (total / 25 cookies) =
5g protein
35kcal + 34kcal from sugar - or - 27kcal from maple syrup
+ kcal from chocolate chips, milk, and margarine
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