Cottage Cheese Chocolate Cookies (Printer View)

Soft, chewy cookies with cottage cheese and melting chocolate chips creating a unique, flavorful dessert.

# 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

# Method:

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 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 -
  • They stay impossibly soft and chewy for days, which honestly feels like a small miracle in cookie form.
  • The cottage cheese adds a mysterious richness that people can't quite put their finger on until you tell them.
  • These come together in under 30 minutes if you've got an electric mixer handy.
02 -
  • If your cottage cheese isn't drained well enough, your dough becomes too wet and spreads into thin, crispy wafers instead of staying thick and chewy—I learned this the hard way on batch two.
  • Pulling them out when the centers still look slightly underbaked feels scary but it's the entire secret; they finish cooking on residual heat from the baking sheet.
03 -
  • Keep your cottage cheese in the fridge until the last moment before blending—cold curds blend smoother than ones that have started to warm up.
  • If you don't have an electric mixer, a wooden spoon and some elbow grease work just fine; it just takes a few extra minutes of creaming the butter and cottage cheese together.
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