Cottage Cheese Chocolate Chip (Printable Version)

Soft, chewy cookies featuring smooth cottage cheese and rich chocolate chips baked to perfection.

# The Ingredients 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

# Step-by-Step Instructions:

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 them 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 -
  • Uniquely soft and chewy: Blended cottage cheese creates an exceptionally moist, tender crumb that stays soft for days.
  • Subtle tangy twist: The cottage cheese adds a gentle tang that deepens the overall flavor in the most delightful way.
  • Melting chocolate pockets: Generous semisweet chocolate chips guarantee a gooey, chocolate-rich bite every single time.
  • Quick and easy: With just 15 minutes of prep and 12 minutes in the oven, these cookies come together in under 30 minutes total.
  • Vegetarian-friendly: Made without any meat-based ingredients, these cookies are a perfect dessert for vegetarians and non-vegetarians alike.
  • Yields 24 cookies: Plenty to share, gift, or store for the week ahead.
02 -
  • Drain and blend the cottage cheese thoroughly: Well-drained and completely smooth cottage cheese is key to achieving a uniform, lump-free dough and the perfect cookie texture.
  • Don't overmix after adding flour: Mix just until the dry ingredients are incorporated to keep the cookies tender and chewy rather than tough.
  • Use mini chocolate chips for even distribution: Smaller chips spread more evenly throughout the dough, ensuring chocolate in every single bite.
  • Space dough at least 2 inches apart: These cookies spread during baking, so give them enough room to expand without merging.
  • Pull them out when centers look slightly soft: The cookies continue to set as they cool on the baking sheet, so slightly underdone centers in the oven means perfectly soft cookies once cooled.
  • Store in an airtight container: Keep cookies fresh for up to 4 days at room temperature in a sealed container.
  • Add nuts for extra flavor: 1/2 cup chopped walnuts or pecans folded into the dough adds a satisfying crunch and a layer of toasty, nutty depth.
Return to Recipe