Cottage Cheese Chocolate Chip (Print)

Soft, chewy cookies with cottage cheese and melting chocolate chips for a unique flavor twist.

# Components:

→ Dairy

01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup full-fat cottage cheese, well-drained and blended smooth
03 - 2 large eggs
04 - 1 teaspoon vanilla extract

→ Sweeteners

05 - 1 cup granulated sugar
06 - 1/2 cup light brown sugar, packed

→ Dry Ingredients

07 - 2 1/4 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt

→ Add-Ins

11 - 1 1/2 cups semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter, blended cottage cheese, granulated sugar, and brown sugar until light and fluffy.
03 - Beat in eggs one at a time, then add vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Fold in chocolate chips.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11 to 13 minutes, or until edges are just set and centers look slightly soft.
09 - Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The cottage cheese creates an almost impossibly soft, cake-like texture that stays chewy for days.
  • That unexpected tangy note from the dairy cuts through the sweetness in a way that makes people ask what your secret ingredient is.
  • They come together in under 30 minutes, and you'll find yourself making them constantly once you taste the first batch.
02 -
  • The cottage cheese must be blended until completely smooth or you'll bite into lumps that feel strange in a cookie—I learned this the hard way and now use an immersion blender or food processor.
  • Don't overbake these; the magic is in catching them when the edges are set but the centers are still soft, because they firm up as they cool and stay chewy, but overdo it and they become cakey in a disappointing way.
03 -
  • Use mini chocolate chips instead of regular ones for more even distribution throughout the dough and chocolate in every bite.
  • If your cottage cheese is watery, drain it through a fine-mesh strainer lined with cheesecloth for 30 minutes to get rid of excess moisture that could make cookies spread too much.
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