Turn off blender, and simply spoon in chocolate chips.
Spread on a parchment-lined cookie sheet (Or scoop 2-tbsp sized mounds onto an ungreased cookie sheet if you want to make traditional cookies)
Either way, bake 12 minutes or until edges are very light brown, top will be lighter.
Cool in cookie sheet only 1 minute, then lift parchment to place on cutting board and quickly cut out shapes before it cools too much. Then let the cut-out cookies cool completely on a rack.
Store in air-tight container.
Notes
We have also baked this batter spread flat onto a cookie sheet, and then cut out either rounds or squares after they have baked.