Cottage Cheese Chocolate Chip (Print Version)

Soft, chewy cookies with cottage cheese and semisweet chocolate chips for a unique flavor balance.

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

# Expert Advice:

01 -
  • Uniquely soft and chewy: Cottage cheese adds moisture that keeps these cookies tender for days.
  • Subtle tang: The blended cottage cheese lends a gentle, barely-there tang that makes the chocolate pop.
  • Quick and easy: With just 15 minutes of prep and 12 minutes of baking, a full batch of 24 cookies is ready in under 30 minutes.
  • Vegetarian-friendly: No unexpected ingredients — just wholesome pantry staples.
  • Stays fresh: Stored in an airtight container, these cookies keep beautifully for up to 4 days.
02 -
  • Drain and blend the cottage cheese well: Any excess moisture can make the dough too wet, so use a fine-mesh strainer and blend until completely smooth before adding.
  • Use mini chocolate chips: They distribute more evenly throughout the dough, ensuring chocolate in every single bite.
  • Don't overbake: Pull the cookies when the edges are just set and the centers still look slightly soft — they will firm up as they cool on the pan.
  • Cool the baking sheet between batches: A hot sheet causes the dough to spread too quickly, leading to thinner, crispier cookies rather than the soft, chewy result you want.
  • Store airtight: Keep cookies in an airtight container at room temperature for up to 4 days to maintain their soft texture.
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