Cottage Cheese Chocolate Chip (Print Version)

Soft, chewy cookies with creamy cottage cheese and rich chocolate chips for a unique twist.

# What You'll Need:

→ 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

# How to Make It:

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 until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11 to 13 minutes, or until edges are just set and centers appear slightly soft.
09 - Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

# Additional Tips::

01 -
  • They're impossibly soft and chewy without ever feeling dense or cake-like, which honestly feels like a small miracle.
  • The cottage cheese adds this subtle tang that makes the chocolate taste even richer, though nobody will guess what's making it so special.
  • Twenty-four cookies done in under 30 minutes means you can go from craving to eating without losing your mind.
02 -
  • If you skip draining and blending the cottage cheese, you'll end up with a grainy dough and cookies with an unpleasant texture, so don't convince yourself it'll be fine.
  • Pulling the cookies out when the centers look slightly underdone is the key to achieving that chewy texture everyone raves about—one minute too long and they become ordinary.
03 -
  • Keep your cottage cheese in the fridge and drain it in a fine-mesh strainer for 10 minutes before blending to prevent your dough from becoming too wet.
  • If you accidentally overbake even one sheet, pull the rest out immediately because your oven might run hot and rob you of that perfect chewy center.
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